Quick Pickled Red onions

Let’s talk pickled onions. Through the years I have less tolerance for raw onions than I used to - love them but not my stomach. I can eat them fried , cooked or caramelized but the heating process softens the onions and takes that beloved crunchiness away. Enter pickled red onions. I keep these on hand at all times alongside my dill pickles. You can use these onions anyway you would raw. I use them on burgers, sprinkle them on salads, layer them in sandwiches - I’ve even used them while cooking by throwing them in chili, pasta and rice - the added pickle adds a bit of brightness to any dish. Oh and did I mention it’s easy? All you do is thinly slice a red onion, throw it in a jar. Mix together 1 cup boiling water, 1/2 cup cider vinegar, 1 Tbsp sugar and 1 1/2 tsp kosher salt, mix well to dissolve and pour over onions in jar. Seal it up, toss in the fridge for an hour and you’ve got yourself some tasty little guys. And they last forever in the fridge so no waste!! 

For the pickled onions

1/2 cups apple cider vinegar

1 tablespoon sugar

1 1/2 teaspoons kosher salt

1 red onion, thinly sliced

In a small non-reactive bowl, whisk together vinegar, sugar and salt. Add 1 cup boiling water and stir to dissolve salt and sugar. Place onion in a glass jar, pour vinegar mixture over and stir. Seal jar and let sit at room temperature for 1 hour. Drain onions before using. Keeps for weeks in fridge.