Pickled Onion Recipe

I got the recipe from here. I like this recipe because they explain why you need the vinegar, salt and sugar and the rest you can get creative with.

Here is what I did:

1 cup of Apple Cider Vinegar (I found I needed a little more than the recommended 3/4 of a cup)

1/2 teaspoon of sugar

1/2 teaspoon of salt

6 peppercorns

1/8 teaspoon of red pepper flakes

grated garlic (I used a microplane)

2 sprigs of thyme (leaves only)

1/2 of a large red onion

Here is what I did. I put all the ingredients except the onions in the container and swirled them around to get incorporated and to dissolve the salt and sugar.

I slice up the 1/2 of a red onion as thin as possible. If you want really thin slices I recommend a mandolin. I would use mine but I can’t find it…

I followed the recipe to bowl some water, pour the bowling water slowly over the onions that I had evenly in one layer in a strainer. Then I gave the strainer a good couple of taps to get rid of any excessive water and put the onions in the prepared jar. I put the jar in the fridge to let the vinegar onion do it’s pickling magic.

Supposedly the pickled onions are good for a couple of weeks but are best the first week.

So, I first discovered pickled onions on a sandwich. It was a turkey sandwich with brie and pickled onions. Since I am not driving to the arts district in L.A. on a regular basis I decided to make some pickled onions at home. These of course are great on a sandwich but kind of can go on anything. Tacos? Yes.  A Mediterranean chicken, rice and hummus situation? Yes. A cheese board? Yes. The options are endless. These are delicious and tangy and brighten up any meal. Perfect for these hot summer months.