charisstoma

Pickled Red Onions

Ingredients-
2 small red onions
2 cups white vinegar
2 cups water
1/3 cup cane sugar
2 tablespoons sea salt
optional-
2 garlic cloves, crushed and quartered
1 teaspoon mixed peppercorns, crushed

Instructions-
* Thinly slice the onions using a mandolin, and divide the onions between 2- 16 ounce or 3- 12 ounce jars. Place the garlic and peppercorns in each jar, if you’re using them.
* Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
* Your pickled onions will be ready to eat once they're bright pink and tender, about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions.

What to Do with Pickled Red Onions?-

They’re a favorite way to add a bright pop of flavor to almost any dish. Add them to a salad!
A roasted cauliflower salad and grilled potato salad show them off well.

Stuff them in a sandwich! Pair them with any bright sandwich filling like egg salad, chickpea shawarma, or onto avocado toast.

Pile them on a burger! I like them with my favorite veggie burger, these falafel burgers, and my classic black bean burger.

Top them onto any Mexican dish! They’d be delicious with these sweet potato tacos, these many-veggie tacos, or even breakfast tacos or a breakfast burrito!

Add them to a bowl! Try them in black beans, pico de gallo, mango or tomatillo salsa, guacamole, and your favorite veggies!