Pickled Red Onions

We always have a jar of pickled red onions in our fridge (see what else we keep on hand at all times in our Pantry Staples blog post). And on those very few times we don’t, we regret it. They are great on so many dishes, including burgers, falafel wraps, salads, and burritos. Make yourself up a jar and keep them in your fridge for up to a month – if they last that long!

1. Thinly slice the red onion. We prefer to make little arcs of onion by cutting the onion in half against the grain, then cutting that in half with the grain, then cutting that in half with the grain, and then slicing thinly.
2. In a small pot, combine vinegars, water, salt, and maple syrup and being to a boil. While that is happening, get your onion slices into the mason jar and the mason jar into a clean sink.
3. Once the liquid comes to boil, pour it slowly over the onions in the mason jar. Allow to sit for 25 minutes, and serve as is, or put them in the fridge for later.

Once you make this recipe a few times, you’ll have it memorized. It’s super simple, especially if you have a 1 1/2 teaspoon measuring spoon. Take a 1/4 cup measuring cup, fill with apple cider, dump into pot. Fill that 1/4 cup with white vinegar, add to pot. Fill it with water, twice, add to pot (your measuring cup isn’t even dirty, put it in the dish drainer to dry!). Add salt to your 1 1/2 teaspoon measuring spoon, add to pot. Fill that 1 1/2 teaspoon measuring spoon with maple syrup, three times, add to pot. Done!

Recipe inspiration: https://cookieandkate.com/quick-pickled-onions-recipe/