These pickled onions make a perfect condiment for tacos, burgers and salads, or they’re yummy just on their own.
Ingredients
- 1 medium red onion, peeled, cut crosswise, and sliced very thin
- 1 cup apple cider vinegar
- 1 tablespoon organic sugar
- 1 tablespoon kosher salt
Optional add-in flavorings
- ½ teaspoon whole peppercorns
- 2 cloves garlic, peeled, halved
- 2 sprigs thyme
- 2 small sprigs rosemary
- 1-2 whole chile peppers
- 1 tablespoon fresh ginger slices
- ½ teaspoon cumin, fennel or mustard seeds
About this recipe
I use a mandoline on the thinnest setting. Slicing the onions thin helps expedite the pickling process.
Instructions
Place onion slices in a large glass or ceramic bowl. Or, pack them into a sterile jar (or jars) with a secure lid. Set aside. Simmer vinegar in a small saucepan over medium to medium-low heat; add sugar and salt, stirring until dissolved. Add any optional flavorings. Remove mixture from heat, and let cool slightly, about 1 minute. Pour the pickling mixture over the onions, cover and let sit for 30 minutes to 1 hour or longer. Store pickled onions in the refrigerator for several weeks.
