Happy 4th of July! This is going to be a quick and easy post. I am packing up to head over to my son's and his wife's house to do grandma duties then we are going to have a bbq to celebrate our country's independence.
This recipe for pickled onions is so easy and is perfect for Summer menus. It's great thrown in a salad or coleslaw or used as a topping for burgers, hot dogs or any kind of sandwich (banh mi, anyone?). And some people are known to just eat it straight out of the jar..ahem.
The jalapenos add just the right amount of heat but if they aren't your thing feel free to leave them out. I prefer to use rice wine vinegar because I think it is a little more delicate than regular white or apple cider vinegar but either will do in a pinch.
On to the recipe!
Pickled Onions
- 1 medium red onion, thinly sliced
- 1 jalapeno, thinly sliced
- 1/2 cup rice wine vinegar
- 1/4 cup water
- 1 Tbsp. sugar
- 1/2 tsp. salt
In a medium sauce pan bring vinegar, water, sugar and salt to a boil. Add sliced onions and jalapenos and simmer for a minute or two. Take off heat and allow to cool slightly. I used a clean 13 oz. jam jar and this batch fit just perfectly. Let chill at least an hour, overnight is even better. It will last a week or two in the refrigerator (if it isn't eaten before then.
I hope you'll give them a try!
