Pickled Red Onions
I don’t know about you, but reducing food waste while sneaking in extra veggies is ALWAYS what I am striving for in the kitchen. How many times have you had half an onion that you stuck in the fridge, and end up throwing away it away unused a week later? Pickled red onion can be made in 5 minutes flat and add crazy flavor to your dishes. And they last in the fridge for up to a month!
This recipe is as easy as slicing an onion, and simmering with water, vinegar, sugar and salt. Now you never have an excuse to toss the other half of that onion again.
Pickled red onions are a great topping for tacos, burgers, or breakfast sandwiches. If you are making my recipes on a regular basis, try them on my refried beans, garlic lime shrimp tacos, or salmon burgers. Pictured below is one of my favorite breakfasts of all time, toasted everything bagel topped with cream cheese, smoked salmon, pickled red onions, and fresh dill. If I had capers in my fridge at that time you better believe they would be on that bagel too!
Pickled Red Onion
Ingredients
- 1/2 red onion
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 2 Tablespoons sugar
- 3/4 teaspoon salt
Instructions
- Thinly slice half a red onion (get yourself a mandolin for this to take 10 seconds or less)
- Add sliced onion along with vinegar, water, sugar and salt to a small pot.
- Bring to a simmer and cook for 2 minutes.
- Store in a mason jar in your fridge for up to a month! Top tacos, burgers, bagels, or any dish you want a vinegary, salty, sweet crunch.
