Would you just look at that color?! Pickled onions are deceivingly easy to make and go well on just about anything. The pickling process transforms the hot bite of a raw red onion into a much tamer, tangy, crispy bite.
Luckily, they stay well in the fridge for a couple weeks so you can have them with a variety of meals including sandwiches, salads, burgers, and BBQ. Like I said, just about anything! We enjoyed ours most recently with this Tofu Taco Skillet.
So here's a tried and true recipe to glam up your next meal.
1 medium red onion, very thinly sliced
½ cup water
¼ cup distilled white vinegar
¼ cup apple cider vinegar (you can just use white if that's all you have)
1 ½ Tbsp honey
1 ½ tsp fine sea salt
Place onions into a 1-pint mason jar or similar heat-safe container.
In a small saucepan, combine all ingredients and simmer over medium heat for 1-2 minutes.
Place container in the sink (in case of spills) and carefully pour mixture into jar over onions.
Press onions down into the vinegar with a knife or spoon. Let cool for at least 30 minutes before serving.
Cover and refrigerate leftovers for later.