There was a time when I pushed back on all onions. Heaven forbid a picked onion come across my plate. Youth and lack of a pallet led me down those dark paths and now I embrace the onion with open arms. I particularly have come to love pickled onion and for me, it’s become an every day obsession.
This is a simple recipe. Easy to execute and if you are just not sure it’s an inexpensive test and measure. Give them at least an hour to sit but overnight is best. They will last well over a month and honestly I’ve been known to use them after 2 months. They will develop a lovely pink color as time goes on, that’s perfectly normal.Pint Recipe
Quick and Easy Pickled Onions
- 1 Red Onion thinly sliced
- 1 cup Water warmed
- 1/2 cup Apple Cider Vinegar
- 1 Tbsp Sugar
- 1 1/2 tsp Salt Fine is best
In a medium size bowl combine the salt and sugar to warm water, give a mix until dissolved.
Add vinegar to the water mixture.
Add the onion. Let sit at room temperature for at least an hour. After that you an cover and put in the refrigerator until needed.