Pickled Onions

My business partner is a 5th generation pickle princess, so I have picked up a few tips and tricks over the past decade plus.

I am not going to lie to you and I am embarrassed to admit this, so you have to love me even after I confess.

Do you promise?

Pickled things aren’t really my thing. (GASP). I KNOWWWWWW. It is my most embarrassing food to say “I don’t like” to date (tied with one other food, but I am not going to tell you about that right now… This has been too much as it is).

BUT, (and there is a big but… no pun intended) I LOVE pickled onions. They are WAY better than raw onions and the perfect topping for any taco, salad or sandwich. That pink color after you pickle them is so pretty too.

Easy to make and all you need are a few simple ingredients.

You’ll need some sweetness, saltiness and acidity to make these bright, tasty onions.

Pickled Onions

INGREDIENTS:

• 1 large red onion peeled and very thinly sliced

• 1/2 cup red wine vinegar

• 1 1/2 teaspoons sea salt

• 1 tbsp sugar

• 1 teaspoon black peppercorns

• 1/2 cup boiling water

INSTRUCTIONS: 

1. Thinly slice the red onion. Use your fingers Ito make sure all the pieces are separated. Then, add them to a glass jar.

2. In another cup, add the vinegar, salt, sugar and peppercorns. Pour the boiling water over the top and stir so that the sugar and salt dissolve.

3. Pour this over the red onions and make sure they are fully saturated. If you need more, add equal parts vinegar and hot water until the onion pieces are fully submerged under the liquid.

4. Seal the jar, give it a shake and let it sit on the counter for at least 30 minutes, but 1 hour would be ideal. Then move it to the fridge. Within 3-4 hours the onions should be bright pink and ready to go, but sometimes I pluck them out even sooner if I need one quick!