My 10 year old loves red onions – so much that she will actually sit down at the table and eat an onion in it’s completely raw form. She’ll eat it just like an apple.
I am not even kidding – and she LOVES doing this.. so I always have tons of purple onions at home because at any given time she’ll reach into the fridge and pull one out.
I really love them too – but I’m a little different – I can’t eat them quite like she can. Slice them, dice them or saute them… I love them on my burgers, my tacos, my salads, and even on top of my eggs. They are full of flavor and incredible to give food some life.
These pickled onions are the perfect item to keep in the fridge to dress up your meals – they keep for weeks, and they are so easy to make even your 5 year old could excel in the kitchen. In fact, the best way to help your kids learn is to get them involved in the kitchen.
Onions are incredibly easy to grow, and if you have too many, then slice them up and shove into canning jars to make pickled onions that you can give to neighbors, family and friends.
Unlike other pickled onion recipes, this one takes just 5 minutes or less.
Quick-Pickled Red Onions
- 1 purple onion large, sliced thin
- 3/4 C water
- 1/2 C apple cider vinegar
- 2 Tbsp sugar
- 1.5. tsp kosher salt
- 2 tsp pickling spice
- 2 sprigs rosemary
- Combine the water, apple cider vinegar, sugar, salt and pickling spice in a medium saucepan. Heat on low heat until the sugar and salt are dissolved. Allow to cool.
- Place your thinly sliced onions in a pint mason jar. Stuff 2 sprigs of rosemary in the jar.
- Pour the water/apple cider vinegar solution over the onions and allow to sit at least one hour at room temperature. Or, cover and place in the refrigerator for a day if not longer.
- When covered, they will keep for several weeks in the refigerator.
- Recipe makes 1 pint. Double or triple the recipe for additional pickled onions.
Recipe courtesy of Bon Appetit