Simple Pickled Red Onion

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This one’s for you Andrew! And might I add thank you for encouraging me to investigate the wonderful world of pickled red onions! I didn’t know what I was missing, but now that I have been experimenting with these little pickled treats I am imagining a whole new dimension to my kitchen. And, they’re so easy to make! Onion, vinegar, water, salt and sugar (or your alternative sweetener of choice), that’s all you need, five ingredients and about five minutes of your time!

Start with one medium onion, slice thinly. A mandolin could be used for this, but I just used a knife. Unless you’re making a huge batch of these to give to all your friends and neighbors I’m not sure you’ll need it. Just try to make your slices as uniform as possible.

Three easy steps to complete these pickled red onions; dissolve sugar and salt in the vinegar and warm water, slice onions and place in glass jar (pint size is perfect for this), pour vinegar mixture into jar to cover onions. DONE! Allow the onions to set at room temperature for about an hour and they’ll be ready to consume, although they’ll be better with some more resting time so these are a perfect make ahead condiment. Keep these in the fridge, they should last at least a couple of weeks.

And once you have an entire jar of pickled red onions you may ask, What exactly do you do with them??

Here are a few of Mom’s suggestions:

1. They are perfect for Carnitas Tacos! Actually they will be great on lots of different tacos.
2. They will taste great on any kind of pulled pork or shredded beef as their tart flavor will add a great dimension to the rich meat flavors.
3. Tuck them into sandwiches (not PB and J though, Ewwww!) or pile them on your next burger.
4. Try them on scrambled eggs or top your next batch of deviled eggs with them.
5. Add them to salads and grain bowls. Their vinegary zing will add delicious brightness.
6. The next time you are enjoying your bagels (gluten free of course) and lox, add some pickled red onions.