Pickled Onions
Pickled onions go on everything. They add and a pop of .
![Ethan Chlebowski](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fg1s4qnmz%2Fproduction%2F79744c360b4632b893e629049dde29217475138b-532x536.png&w=256&q=75)
Photography by Ethan Chlebowski
I always have pickled onions in my fridge and I think you should too.
![Ethan Chlebowski](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fg1s4qnmz%2Fproduction%2F79744c360b4632b893e629049dde29217475138b-532x536.png&w=256&q=75)
Ethan Chlebowski
CREATOR
Ingredients
Pickled onions
- red onions, thinly sliced
- vinegar1 part
- water1 part
- salta big pinch
Method
Step 1: Prep the onions & pickling liquid
Very thinly slice the red onions from root to stem and add them to a jar.
Add equal parts vinegar and water to a pot (use enough to submerge the onions in the jar) with a big pinch of salt (2% by weight if you want to measure). Set the pot on the stove and bring to a . Turn off the heat.
Step 2: Finish & enjoy
Pour the hot liquid over the onions until they are completely submerged or the jar is filled.
Cover and let sit in the fridge for at least 2 hours before serving. The pink color will get deeper the more days they sit (keep in the fridge).
Put them on everything & enjoy.
FAQ
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