We’ve all been there. We’ve made a meal and it tastes alright, but it’s one dimensional. It’s missing something and you can’t quite put your finger on what that is. Something that will give it the ‘pop’ it so desperately needs. For me that usually means something acidic and bright or crunchy, or all three of those combined.
These quick pickled red onions are so simple, but pack so much flavor. They can elevate a boring sandwich or balance out the richness of braised pork. I put these babies on salads, like my Grilled Peach Salad with Crispy Proscuitto and Candied Pecans or pile them into tacos filled with my Ginger Beer Braised Pork Carnitas. The best part is, this recipe takes about five minutes to make and uses ingredients already in my pantry!
Here’s what you need:
Just combine the vinegars, water, sugar and salt in a small, non-reactive pan and bring just to a boil. Immediately pour the hot brine over the sliced onion.
Let the onions brine for thirty minutes and then pour into a jar. For the best results, try to wait a full day before enjoying. Keep these refrigerated for up to three weeks for a quick pop of flavor!
Pickled Red Onions
Ingredients
- 1 large red onion thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup white distilled vinegar
- 1 cup water
- 1 tbsp granulated sugar
- 1 tsp salt
Instructions
- Bring the vinegars, water, sugar and salt to a boil in a small saucepan then pour the mixture into a bowl over the sliced onion. Make sure the onion is fully submerged. Allow to brine for 30 minutes then pour into a jar and store in the refridgerator.