Pickled onions are now something I can’t go without having in my fridge. They are so easy to make and add the perfect pop of color and flavor to any dish. Add them to your tacos, gyros, burgers, breakfasts sandwiches, there are so many possibilities! It only takes a few minutes to slice up the onions and heat up the liquid. This will also help your onions to keep longer.
Quick pickling is one of my favorite ways to preserve leftover vegetables and give them a new and longer life. Carrots and cucumbers are other vegetables I quick pickle a lot and they always bring a little burst of brightness to your dish.
Fills one pint jar
Ingredients:
Directions:
Thinly slice the red onions and pack into a heat safe glass jar.
In a saucepan heat the water, vinegar, sugar, salt and red pepper flakes over medium heat until everything is dissolved and it just reaches a simmer. Carefully pour over the onions in the jar. Gently push the onions below the surface of the liquid, cover and allow to cool.
Once cool store in the fridge.
