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Summer Is On The Way- Time For Pickled Red Onions

I am trying very hard to be optimistic as I sit here in jeans, Ugg slippers, and a warm sweater. It is, after all, May 3rd, and Mother Nature is really holding on tight. None-the-less, the flowers are blooming, and the deck furniture is out so let’s start thinking about grilling and summer food!

Pickled red onions are spectacular. They can be used in anything from salad, to fish tacos. The acidity and texture are a welcome addition to summer beach and picnic sandwiches, pulled pork sandwiches and of course a grilled burger maybe topped with a fried egg!

You are going to try these and wonder where they have been all your life and for right around 10-15 calories. No worries, simple and easy and you are good to go!

What you need:

  • 1 red onion, thinly sliced (use a mandoline if you have one)
  • 1/2 cups apple cider vinegar (or ¼ apple cider and ¼ distilled white vinegar)
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons salt
  • 1 cup hot or warm water

What to do:

Slice the red onions as thin as you can. I love a mandoline more than a knife. Makes for consistent slices.

Add all the red onions in the jar of your choice. A bowl will work too.  Note: Williams Sonoma has functional and cute jars: Weck Jars

In a measuring cup, combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt.

Pour the mixture over your sliced onions and let them set for an hour. After an hour, cover and store in the fridge for up to three weeks.

Feeling frisky?

Try adding some of these to your next second batch.  Red Pickled Onions make great hostess gifts for that family cookout on the 4th of July.

  • 5 black peppercorns or allspice berries
  • 1 small clove of garlic
  • 3 small sprigs of thyme
  • Sprinkle of red pepper flakes

Any suggestions for a new addition or take on this recipe? Click on the comments and share!

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