As a mini-project over the long weekend, I decided to make pickled red onions. I’m sure I could have bought them, but we happen to have a surplus of them at home so it made a lot more sense just to make my own…especially when I discovered how easy it is! The onions turn bright pink and become crunchy as they cool. They keep in the fridge for a couple of weeks and can be used in a wide variety of dishes!
1 red onion, sliced as thinly as possible
1/2 c cider vinegar
1/2 ts salt
1. In a small pot, blanch the onion slices for 1 minute in boiling water. Strain.
2. Place the onion back in the pot with the vinegar, salt and just enough cold water to cover everything.
3. Bring to a boil and cook 1 more minute.
4. Place the entire mixture (brine and onions) into a glass container and chill.