Pickled onions are of my favorite summer toppings to make and they pair well with so many dishes.
We sourced our Red Onions from our Wild & Free Farm Fresh subscription box. If you haven’t checked this amazing bi-weekly/monthly local subscription box out, do yourself a favor and look them up on Facebook. I prefer red or candied onions, but you can use any onion of your choice for these.
Here are few ideas we love to add pickled onions to:
- Tacos
- Salads
- Avocado Toast
- Grilled Chicken
- Steak
- Burgers
Recipe
- 2 red onions, thinly sliced ( I use a knife but a mandolin can help get them extra fine)
- 1 cup app cider or white vinegar ( apple cider vinegar has a milder taste)
- 1 tablespoon granulated sugar
- 1 ½ teaspoons salt
- ½ cup water
- Pinch of peppercorns or sprig of fresh dill
Instructions:
Peel the onions and slice them as thinly as possible using either a knife or a mandolin. Place the sliced onions into a glass container mason jar.
Place the sliced onions in your jar of choice and add in peppercorns or dill sprig.
In a small saucepan, combine the vinegar, water, sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until a light boil.
Once the brine is at a light boil pour over the onions, making sure they are fully covered with brine mixture.
Let the onions sit uncovered until cool. Then seal the jar and place in refrigerator for up to a month.
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