Pickled Red Onions

I love coming through for you guys.

If I was an agent, this recipe would be my Britney Spears. It’s such a winner.I get so many e-mails and messages about these onions. They are probably my most requested recipe on Instagram and for good reason! First of all, they are freaking stunning. Have you ever seed a color like these onions?

When I first delved into making my own pickles, I have to admit I was a bit nervous. I have this thing about accidentally poisoning people or contracting botualism. It’s why I do not brew my own kombucha or can my own peaches or any of the other things that people do.

No, this is not the year I will be killing people.

But I am ok with making these pickles because of a little thing called the refrigerator. If I do not add enough vinegar or salt, it is not going to kill someone. I actually made these pickled red onions (along with a bunch of other pickled things) for the first time about three years ago for my mom. And y’all, these babes were gone in two seconds. I ┬áhad to make a second batch because my mom did not even get a chance to try them.

But seriously, these onions are stunners. I have a firm belief that you can get anyone to eat healthier options if the food looks just as good as it tastes. There’s a reason why our parents could not get us to eat vegetables. Especially in the 1990’s (you know, before the natural food movement), a lot of vegetables were cooked from frozen, mushy, and grey.

Although to be honest, I kind of love the overcooked, frozen mushy broccoli.

Vegetables are one of the hardest things to cook. There’s no fat or sugar to make the flavors pop. They need a bit of loving, so to speak. Now, there are so many varieties of fruits and vegetables, in bright different colors, there is no reason that healthy food can’t look as bright and cheery. At the farmers market today, I bought fairytale eggplant. FAIRYTALE EGGPLANT!? It was so beautiful, marbled purple and white, and so freaking miniature. Now, if you can’t get a kid to at least try one of these beloved little creatures, then that child is actually not a child.

These pickled onions are also super impressive. If I heard someone had pickled their own onions, I would be super impressed and wondered what compelled them to make something so fancy. Y’all these pickled onions are actually super simple to make. That can be a little secret between you and I. All you need is 4 ingredients and a jar. You could even use an old jam jar if you’re really scraping the bottom of the barrel.

I have a plethora, as I save old jars as drinking cups. And yes, I am 24 years old.

Plus, the add ins are endless. You can make them the classic way, of course, but I find myself adding peppercorns, mustard seeds, cumin seeds, ginger slices, dried dill, habenero chiles, and other goodies. This is the best way to choose your own onion destiny. You might be surprised with what your onions can do! So go, make your onions hustle a bit. Put them on top of everything. Do a little pickled onion happy dance. You deserve it.

Yields ~1.5 cups

Pickled Red Onions

5 minPrep Time

2 hrCook Time

2 hr, 5 Total Time

Save RecipeSave Recipe

stuff

  • 1 red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup warm water
  • 1/2 tablespoon sugar (if using honey or maple syrup, use a little less)
  • 1/2 teaspoon salt
  • Optional mix ins (dried dill/peppercorns/fennel seeds/ginger slices/cumin seeds)

meanderings

In a small bowl, whisk together apple cider vinegar, water, sugar, and salt until the sugar and salt dissolve. Add your mix ins (if using) to the brine and stir to combine.

Place sliced red onion in a mason jar (I like to use a wide mouthed mason jar, but any type will do!) Pour brine over onions. If the brine does not completely cover the onions, top the jar off with more water. Screw on lid and place in the fridge for a minimum of 2 hours.

The onions will keep in the fridge for up to 2 weeks. You may use the leftover brine to create more onions. Simply add more sliced red onions to the brine and allow to sit in the fridge for 2 hours. EAT

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http://www.thecuttingvegblog.com/pickled-red-onions/

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