How To: Pickled Red Onions

Super easy and extremely tasty. And much quicker than regular pickling!

Great on any roasted or pulled meat, on sandwiches, in tacos, in bean salads, or just by themselves out of the fridge in the middle of the night.

They'll last for a couple of months in the fridge. :D

Not too much!

• small saucepan
• 3/4 cup white vinegar
• 1 red onion, sliced thinly
• 1-3 tablespoons sugar... depending on how sweet you like your pickle! I'd start with one tablespoon and work your way up... 3 tablespoons is prrrreeeetttty sweet.
• 1/2 teaspoon salt
• a few black peppercorns
• a red chile
• thinly sliced garlic, optional
• glass container with lid for storing

Keep in mind you can mix and match spices. Go crazy! If it tastes great with onions, give it a go! I've done cloves, bay leaves, and paunch puran before (though not all at once, eek) and they were all delicious.)

Thin as you can. But don't worry about getting it paper thin... having some thicker and some thinner makes for good texture in the finished product!

Bring the vinegar, sugar, spices, and salt to a boil. Once boiling, dump in the red onion, stir for a few seconds until the rings begin to break up, and turn off the heat.

Remove from the heat and let sit until at room temperature.

Once the mixture is at room temperature, press the onions into the container you're using and pour over the vinegar. Cover it and put it in the fridge!

Now you're set to impress everyone with the best homemade condiment ever. :D