Pickled Onions
Pickled onions go on everything. They add and a pop of .
Ingredients
Pickled onions
- red onions, thinly sliced
- vinegar1 part
- water1 part
- salta big pinch
FAQ
I always have pickled onions in my fridge and I think you should too.
Ethan Chlebowski
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.
I always have pickled onions in my fridge and I think you should too.
Ethan Chlebowski
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.
