By Food + Drink Contributor Sara Little
I love onions and I love pickles, so I thought it would make perfect sense to prepare pickled onions to keep as a permanent pantry item at home. I have had them many times at Puerto Rican restaurants and in simple balanced Asian dishes, so why not just at home? For me, they always just seemed like too much work, but amazingly enough, they are the easiest accompaniment ever to make for any occasion.
1 Red Onion
1 c Apple Cider Vinegar
1 c Water
2 T Sugar
1 T Kosher Salt
Slice onion and throw them in a large mason jar. You can boil the other ingredients before you add them to the jar, but I simply add the apple cider vinegar, water, sugar, salt, and peppercorns to the jar and shake after putting the lid on to help dissolve the solids in the liquid. Within 1-2 hours, you have perfectly pickled onions.
You can add these to black bean tacos, grilled pork chops, or scrambled eggs in the morning. The possibilities are almost endless. It adds the perfect amount of acid to really any dish! Enjoy! – Sara
I’m actually not a big onion fan – unless they’re pickled. So I’m stoked to try this recipe. Sara is an event planner and “expert in indulgence” who has lived in the heart of Sonoma County California’s wine country for 12 years. In addition to sharing her favorite foods and wines, recipes and more as our Food and Drink Contributor, she plans unique, personalized getaways to and events in wine country for her hospitality business, Wine Country Goodness, and travels the country in search of the best places to stay, explore, eat, and drink. You can also find Sara on her blog, Facebook, Instagram, and Pinterest.