Pickled Onions

Pickled onions. Let me count the ways I truly love you. Well, we would be here all day, and I’m a firm believer, give the people the recipes they want, not all the ads and stories and such.

Pickled onions are great with any meal. Maybe not pancakes unless they are savory. lol

Pickled Onions

2 pint jars with lids

2 red onions, sliced thin

1 1/2 cups water

1/2 cup apple cider vinegar with mother

1/2 cup sugar

1/4 cup Kosher salt

Pinch of red pepper flakes

In a small sauce pan, combine the water, sugar, salt and red pepper flakes. Simmer for 10 minutes or so on medium heat, until the sugar and salt have dissolved. Cool slightly. While the vinegar is simmering, slice the red onions, and place one onion in each jar. The onions will mostly fill the jar. When the sugar and water mixture is cooler, add the vinegar with the mother and our over the jarred sliced red onions. Seal tight and refrigerate.

Let the onions stand for 20-30 minutes before serving. Refrigerate up to 3 weeks in the fridge. Use on anything. These onions are good on:

  • Salads
  • Tacos
  • Omelets
  • Baked Potato Bar
  • Hambugers
  • Hot Dogs
  • Potato Salads

Happy onion pickling! XO

Olympic inspiration: Japanese Savory Pancakes

Packed with veggies, these Japanese pancakes are to die for. With the Tokyo Olympics just starting, why not share this…

Fueled: Salmon Flatbread Open Sandwich

A close up.... Everyone needs a new open faced sandwich for summer.... and this one came together beautifully. Thanks Grace…

Fueled: Thai Veggie Tacos w/ Cassava tortillas

The BEST way to eat veggies. Thai Tacos. Eat your veggies. You've heard it before. But eating veggies should also…

Olympic inspiration: Japanese Katsudon w/ Studio 5

It's time for the Tokyo Olympics. And I can't think of anything better than to get us in the mood…