I have a love/hate relationship with onions. They are definitely a staple in my kitchen; I use them in a lot of recipes. Cooked onions bring such a great flavor to savory dishes! But, I just dislike the smell they give off when preparing them. One of the reasons I love making pickled onions is because I can make them in bulk and they last a pretty long time! (Which means I don’t have cut and peel onions as often – Win!) I usually double this recipe because I find myself using them so much. I put them on everything! – Salads, tacos, avocado toast, eggs, etc.
Recipe:
You will need:
-
1 large red onion
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1 cup white vinegar
-
1/4 cup sugar
-
1 tbsp pink himalayan salt
-
1 lime
Instructions:
-
Peel and slice red onion into thin and long pieces. Place them in a glass container (preferably with a lid).
-
Bring vinegar, sugar, salt, and lime juice to a boil. Cook until salt and sugar dissolve.
-
Pour the hot liquid over the sliced red onions, cover with lid, and let it sit until it comes to room temperature.
-
Enjoy the same day or store in refrigerator.
Pickled Onions
Ingredients
- 1 large Red Onion
- 1 cup White Vinegar
- ¼ cup Sugar
- 1 tbsp. Pink Himalayan Salt
- 1 Lime juice
Instructions
- Peel and slice red onion into thin and long pieces. Place them in a glass container (preferably with a lid).
- Bring vinegar, sugar, salt, and lime juice to a boil. Cook until salt and sugar dissolve.
- Pour the hot liquid over the sliced red onions, cover with lid, and let it sit until it comes to room temperature.
- Enjoy the same day or store in refrigerator.