Quick Pickled Red Onions Recipe Complements Almost Everything (6 Ingredients, 10 Minutes) by Donna John

Onions of all varieties are always in my fridge (yes, my refrigerator). I grew up with a grandpa that would eat an onion like an apple, and that apple didn't fall far from the tree. Onions are a necessity, in my opinion, for cooking and eating raw on sandwiches, salads, tacos, you name it. Pickled red onions are a favorite of mine and a condiment or side dish that can add so much to recipes. Plus, onions are a healthy ingredient (check out the health benefits of onions).

A recipe for sumac grilled chicken I was preparing suggested serving it with tzatziki and pickled red onions. Pickled red onions? No problem with this quick and easy pickled red onion recipe! I made the pickled onions early in the day and let them hang out on the counter until it was time to grill the chicken.

To make this crisp, tangy pickled red onions recipe you will need a red onion, white vinegar, water, granulated sugar, sea salt and black pepper. Slice the onions, add the remaining ingredients and let them soak and soften.

Pickled red onions can be served with so many different foods. They were amazing with the grilled chicken, but also at home on sandwiches, gyros, hot dogs and burgers, as a side dish with barbecue, grilled meats and roasted chicken, or as part of a charcuterie board.

Should you keep onions in the refrigerator? Many say no, that whole onions should be stored in a cool, dry place like your pantry. I, however, keep mine in the produce bin in my fridge and have no problems at all, though I do use them up quickly. Keeping them cold reduces those tears that onions can bring on. How do you store onions?

Cuisine: American
Prep Time: 10 minutes (minimum)
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 8

Ingredients

• 1 red onion, sliced thin
• 1/2 cup white vinegar
• 1/2 cup water
• 1/2 - 1 tablespoon granulated sugar
• 1/2 - 1 teaspoon sea salt
• black pepper, to taste

Here's how to make it:

1. Put the sliced onions into a shallow bowl. Add the vinegar, water, sugar, sea salt and black pepper, to taste. (You could pickle white or yellow onions instead of red.)
   
2. Stir to combine, making sure all the onions are covered with the liquid. Let the onions sit on the counter until ready to use. (The longer you let the onions sit, the more pickled they become.) Store the onions in an airtight container or mason jar in the fridge.
   

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