Every since I was a little kid, I’ve loved pickled things. In fact, my Easter basket request often consisted of pickles, pepperoncini’s and potato chips instead of the usual chocolate Easter bunnies and eggs. My best friend and I used to run to the kitchen every day after school and eat forkfuls of those same pepperoncinis or Italian Giardiniera – a jar full of pickled carrots, cauliflower, onions, celery and peppers. Pretty sure our mouths started watering on the bus ride home just thinking about them. And yes, tangy garlic pickles are my absolute fave.
Pickled onions are kind of the rage these days – you’ll see them on everything from burgers to veggie bowls. I love the pickled flavor and crunch they add to dishes. And luckily, for a pickled lover like myself, the recipe couldn’t be any easier!
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoon salt
- 1 cup of water
- 1 red onion, thinly sliced
Combine apple cider vinegar, sugar, salt and water to a bowl or Tupperware container. Whisk together until salt and sugar have dissolved. Add sliced onion and let marinate for AT LEAST an hour at room temperature. Once pickled, feel free to add as a topping to whatever it is that could do with a little pickled flavor.
I added mine to the top of my veggie bowl full of wild rice, black beans, roasted sweet potatoes, avocado, leftover mahi mahi, feta and lemon/garlic kale. I kept going back to add more onions I just loved the taste too much.
Refrigerate any leftovers (hence, the Tupperware containers)! Enjoy!