How to Pickle Onions
Pickled onions are an unsung hero of my pantry. My biggest critique of most foods is that they lack acid. I love a big punch of acid to finish off a dish and balance the flavors. Pickled onions are always featured on my Thanksgiving Brussels sprouts dish which means I always have some extra on hand. Pickled onions are easy to make, and have a long shelf life in your fridge. There are so many times throughout the week that I end up reaching for the pickled onions to enhance a dish or add a little extra zing.
I eat pickled onions on my salads or grain bowls, with avocado toast, on nachos or as a condiment with a quesadilla, and of course, I love pickled onions on vegetables. Pickled onions are quick, flavorful, and easy as well as being a great preservation technique if you have onions that are about to turn.
Ingredients:
½ cup red wine vinegar or vinegar of your choice (apple cider vinegar, rice vinegar, white wine, champagne, or distilled white vinegar are all options)
1 ½ cups water
1 tablespoon Kosher salt
2 tablespoon honey or sweetener of your choice (sugar or maple syrup work great)
2 garlic cloves (optional)
½ teaspoon black peppercorns (optional)
1 bay leaf (optional)
1 medium red onion, thinly sliced (you can use any onion or shallot for pickling)
Instructions:
Combine all ingredients, except the onions, into a small saucepan and stir over medium heat until homogenous and the salt has dissolved.
Slice onion into very thin slices. I usually do this with a mandolin.
Pour liquid over your sliced onions into a bowl, mason jar, or sealable container and refrigerate for at least an hour before eating.
