Pickled Red Onions

Published on August 15, 2017 | By |

- Yield
- 1 cup

Magic ingredient here. Some people say cheese makes everything better. I say pickled onions do. Keep a jar of these in the fridge at all times. Add them to green salads, cucumber salad, tomato dishes, sandwiches, burgers, tostadas, tacos, grilled meat, and on and on….

They’ll keep in the fridge for up to 2 weeks.

Ingredients

1 small red onion, thinly sliced
2 tablespoons apple cider vinegar
¼ cup water
¼ teaspoon salt
¼ teaspoon sugar

Instructions

1. Blanch the onions for 15 seconds. Drain in a colander and transfer to a small bowl.
2. Heat the vinegar, water, salt and sugar in a small saucepan until it reaches a boil. Pour over the onions and let sit for 10 minutes.
3. Cool and store in the refrigerator for several weeks.