Pickled Red Onion

Ever made homemade pickled red onions before?

It’s so easy! Also, super speedy.

All you need are 5 basic ingredients, about 5 minutes of prep time, plus another 30 minutes to let the marinade work it’s quick-pickling magic.

INGREDIENTS

• 1 large red onion, peeled and sliced thin

• 3/4 cup apple cider vinegar

• 1/4 cup water

• 1 teaspoon fine sea salt

• 1–2 tablespoons sweetener (such as maple syrup, honey, sugar, etc.)

1. Heat the vinegar mixture. In a small saucepan, stir together the vinegar, water, salt and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer. (Or alternately, you can heat the mixture in the microwave.)

2. Combine in a jar. Place the thinly-sliced onions in a jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.

3. Marinate. Let the onions marinate for 30 minutes. (You may need to press the onions down with a spoon so that they are all submerged under the vinegar mixture.)

4. Serve. Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks. You can also process for 20 minutes in a water bath canner to keep them shelf stable.

HOW TO USE PICKLED ONIONS

There are so many delicious ways to use pickled red onions! Some of my favorites include…

• Mexican classics: tacos, tostadas, burritos, quesadillas, enchiladas, fajitas, chimichangas, flautas, nachos, sopes and more

• Breakfast foods: scrambled or fried eggs, breakfast sandwiches, breakfast casseroles and more

• Sandwiches: any kinds of burgers, wraps, or other types of sandwiches

• Meat and seafood: chicken, pork, steak, fish, shrimp or shellfish (esp any kind of bbq!)

• Side dishes: refried beans, rice, elote, potato salads, roasted veggies and more

• Other faves: soups, salads, pizza and beyond…the sky is the limit!