For Easter dinner, I decided to bring a salad. Amongst my friend group, we all have different veggie preferences. As a result, we’ve started bringing salads to events “salad bar style.” I took my veggie tray and filled it with cucumbers, bell peppers, avocado, tomatoes, radishes… and I decided to make something a little different to add to the tray. I thought these pretty pickled onions would be the perfect add…
And then, I forgot to bring them. We still had a delicious salad… but I hate when I forget the pièce de résistance!!! Since then, I’ve been enjoying the onions on my own. They are SO GOOD on salads, great garnishes on burgers, amazing on tacos. The perfect topping if you ask me!!!
Easy Pickled Red Onions
From Southern Bite
2 medium red onions, thinly sliced
1 cup hot water
1 cup apple cider vinegar
1½ Tbsp. sugar
2 tsp. salt
1. Thinly slice your onions. Note: I used my mandolin slicer, which I haven’t had excuse to use in forever! I also used an enormous onion, so I only used one. Because my onion rings were so large, I also cut them in half.
2. In a small bowl, combine the hot water, cider vinegar, sugar, and salt. Stir until the sugar and salt have dissolved.
3. Place your onions in a canning jar. Pour the liquid over the onions – enough to cover them fully.
4. Place the lid on and refrigerate overnight, at least. Keep refrigerated. The red color on the onions will fade and the onions will turn a light pink.