Pickled red onions
The best condiment of all time. Add them to salads, to sandwiches on top of grilled chicken and…well, basically put them on anything! Honestly, I eat them straight out of the jar!
These will have the most flavor, the longer they sit. So try to make at least a few hours in advance (minimum 30 minutes!).
XO, km
THE DISH:
pickled red onions | makes about 2 cups
THE STUFF:
1 large red onion
2 tsp kosher salt
2 tsp sugar
3/4 cup distilled white vinegar
THE HOW-TO:
Peel and half the red onion. Slice very thinly and place in a heat-proof glass jar.
Combine the vinegar, salt and sugar in a small saucepan and set over medium heat. Swirl the pan until the sugar and salt dissolve and then bring to a boil. Immediately pour over the onions. Use the back of a spoon to push down the red onions, repeating this a few times, every few minutes. Once onions have cooled to room temperature, cover the jar and transfer to the refrigerator.
Can you use after 30 minutes, but best after at least 3 hours. Onions will keep in the refrigerator for up to one week.