Pickled Red Onions




OMG!  I am totally having a love affair with pickled onions.. a hot tawdry romp through the kitchen which will most likely be thrown over some other food soon enough but for now... I am in love! and best ever is that they are just fine to have even on my current elimination schedule! wooo hoooo!

Want to make some?  There are lots and lots of recipes out there and mine is sort of a mash up of the "hot" versions. Hot- meaning they are brined in hot liquid not cold.  I like the the softer flavor you get with a hot brine.. turns them into something so much more than just red onions!


I do small batches of them since this is not true canning since I am not doing a water bath for the cans.. which means these can live in the refrigerator for a couple of weeks with ease but NOT in the pantry cabinet.
How to Make Pickled Red Onions

Taking 1 super large red onion peel and slice into rings, thick or thin your choice. Mean while in a pan bring to a boil 1 cut regular vinegar and 1 cup apple cider vinegar.  If you do real sugar add 1/8 of a cup now, if you use any other type add it at the end. If you want a more south of the border flavor ditch the sugar and add orange juice.

Drop about 1/3 of the rings from one large onion into the brine and let it come back to boil.. let it boil for about 20 seconds and then remove the rings to a clean jar.. keep doing this until the rings all all blanched in this way. When done (add small amount of alternative sugar if needed) and then pour leftover brine into jar(s) of the onions.

Put on lids and let them cool a bit and then place in the refrigerator to cool and mellow.. they are ready to eat/use at any time.

How to Serve Pickled Red Onions

I have been loving these onions in many ways and luckily the pickling process make them very easily digestible for almost everyone - just this week we had them:

Served on pulled pork tacos - AMAZING

In a Blood Orange and pickled Red Onion salad with spinach and almonds - OMG!



All right.. so that is it.. you MUST try these and tell me what you think!

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