Pickled red onions. If you had told me 5 years ago that I would be all about pickled red onions now, I’d have said, “pickle what?” I’m not a huge fan of pickles. They’re very slowly growing on me, mostly because my boys eat pickles daily. I have been fully submersed in pickle-eating life, so I don’t have much choice.
Anyway, pickled onions are a refreshing favorite for me. I LOVE onions. Pickling them never occurred to me until I ate a burger with pickled onions on it. NEXT LEVEL. When I finally made these pickled red onions to go with a burger recipe I was working on, I realized just how easy they are. Now I’m wondering why I would ever NOT have them in my fridge. They add a slight crunch to a dish, not to mention that beautiful bright pink color. The tanginess really balances the flavors of a burger, taco, sandwich, pizza, or salad. My gosh, put these on a piece of meat and call it a day. I’m drooling. I’m done.
I’m challenging you to make pickled red onions. Keep them in the fridge and try them on different meals. Or make these Blueberry BBQ Burgers. These onions will be fantastic to have during the summer months too!
These pickled red onions add a slight crunch to a dish, not to mention that beautiful bright pink color. The tanginess really balances the flavors of a burger, taco, sandwich, pizza, or salad. My gosh, put these on a piece of meat and call it a day.
- 1 1/2 cups red onion, thinly sliced (about 1 medium red onion)
- 2 tsp minced garlic
- 3 tbsp pure cane sugar (or granulated sugar)
- 1 1/2 tsp sea salt
- 1 tsp peppercorns
- 1 cup apple cider vinegar
- Add sliced red onion and garlic to a medium heat-proof bowl or pot.
- Combine sugar, salt, peppercorns, and ACV to a small pot and heat over medium. Stir until sugar is mostly dissolved.
- Cover with the lid, and let it come to a boil. Once boiling, remove from heat and pour over the onions and garlic. Cover and let it come to room temperature, mixing every now and then.
- Use immediately, or store in a glass jar or container in the refrigerator for up to 3 weeks.
You can substitute distilled white vinegar for apple cider vinegar.