So, this summer my son was on a pickle kick. We did a few quick pickle recipes, once of which involved red onions. These are so good on Taco Night or on top of your burgers.
The longer you leave the onion slices in th brine, the better they taste. Pickling always seemed to be a bit intimidating, but I gotta say the process couldn’t be easier!
Pickled Red Onion
Course: SidesCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
1
hour20
minutesCooking time
25
minutesIngredients
2 1/2 cups thinly sliced red onion (about 1 large)
3/4 cup red wine vinegar
1 1/2 Tbsp. sugar
1 tsp. kosher salt
Directions
- Place the sliced onion in a heatproof container.
- In a small saucepan, whisk together the vinegar, 1 cup water, sugar and salt. Bring to a boil over medium heat, whisking to dissolve the sugar, then let simmer for 5 minutes.
- Remove the brine from the heat and carefully pour it over the onions. Let sit for at least an hour, then cover adn refrigerate until ready to use.
- Store in an airtight container in the refrigerator for up to 2 days.
