Am I known for occasionally snacking on pickled onions while watching the HBO Succession on my sofa? Yes, gladly with a fork without any regrets!
Picked onions taste absolutely delicious because they have a milder flavor than raw onions and their texture is softer. Additionally, the vinegar used in the pickling process can add a tangy and slightly sweet taste to the onions.
Texas barbeque joints are paring these bad boys with their smoked meats, and I can’t imagine a better side. Pile them on your meats, or in between two loaves of bread for a killer sandwich.
Pickled onions are a versatile condiment that can be eaten with a variety of dishes. They pair well with sandwiches, burgers, salads, and charcuterie boards. Enjoy!
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- 1 Mason Jars Another option
- 1 Mandolin For easy cutting
- 2 small Red Onions, sliced
- 2 cups Apple Cider Vinegar
- 2 cups Water
- ⅓ cup Sugar
- 2 tbsp Kosher Salt
- 2 cloves Garlic optional
- 1 tsp Mixed peppercorns optional
- Thinly slice the onions (I find a mandolin helpful!), and divide the onions between 2 mason jars or 2 airtight jars. Additional optional flavors: Place the garlic and peppercorns in each jar.
- Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
- The pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks. Enjoy over meats or in sandwiches!
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