Do any of you love pickled onions as much as I do? Pickling actually transforms these raw red onions to a delicious, crispy and tangy treat! I enjoy eating them on their own, as well as a condiment for burgers, salads and more. These easy to make pickled onions are ready to serve after a quick 30 minute cooling period. I love having them on hand for any meal, especially leftovers, which are so much tastier accompanied by these pickled onions!
* The trick to speeding up the pickling process of these onions is to slice them very thin, 1/8 inch if possible, so that they can soften up and absorb the vinegar quickly. I use a very sharp knife, because I don’t have a mandoline.
INGREDIENTS:
1 medium red onion, very thinly sliced
½ cup of water
¼ cup of white vinegar
¼ cup of apple cider vinegar
1 & ½ tablespoons of honey
1 & ½ teaspoons of salt
STEPS:
Pack the onions into a pickling jar or any heat-safe container.
In a small saucepan, combine the water, both vinegars, honey, and salt. Bring the mixture to a simmer over medium heat, then pour the mixture into the jar over the onions.
Press the onions down into the vinegar using a spoon. Let the pickled onions cool to room temperature about 30 minutes.
Cover and refrigerate leftover pickled onions for later. These quick pickled onions are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.
Bon appétit!
