Ingredients
Units
Scale
- 1 red onion, halved and sliced thin
- 1 cup red wine vinegar
- 1/8 cup sugar
- 1/4 teaspoon salt
Instructions
- Slice the onion and place it in a bowl.
- Simmer the vinegar, sugar, and salt over medium-high heat in a small saucepan, stirring occasionally, until sugar dissolves.
- Pour vinegar mixture over onion, cover, and let cool completely, about 1 hour.
- Drain cooled vegetables in colander. (Pickled onions can be refrigerated for up to 1 week; onions will turn harsh after 1 week).
Notes
*I’ve added jalapeños to the brine and it makes the onions have a little bit of bite – add one for just a little bit of bite, or two for a lot of bite!
*As I’ve said, these pickled onions can be added to just about anything that you want to have a little bit of crunch – a sandwich, a burger, tacos, salads, really the sky is the limit. They are my go-to add-on for a little bit of tangy flavor that makes the dish just pop with flavor! Let me know if you give them a try!
- Prep Time: 5
- Cook Time: 5
- Category: Condiments