Pickled Onions Taste Great On Almost EVERYTHING!

I think you would be hard pressed to find a food that pickled onions can't improve. These pack a visual punch with their vibrant hot pink color, not to mention and acidic punch, along with a nice crispy crunch. These are my new favorite go to for salads, sandwiches, burgers, tacos, burritos, nachos, and so much more. If you dislike raw onions, these will transform you.
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Pickled Onions

Basic Recipe
Ingredients:
1 red onion, peeled and thinly sliced
cup or more of apple cider vinegar
- cup water
1 Tbsp of maple syrup
1 tsp. Salt
8 peppercorns

Pear/Raspberry Vinegar Pickled Onions
1 red onion, peeled and thinly sliced
cup Pear/Raspberry Vinegar
cup water
2 tsp. Maple syrup
1 tsp. Salt
2 cloves of garlic, peeled and smashed
1 - 3 inch fresh rosemary stem


Directions:

This recipe is very customizable. You can use any number of vinegars, apple cider, red wine, white, rice wine etc.

For sweeteners you can use any: honey, maple syrup, coconut sugar, sugar, erythritol, brown sugar etc.

Flavorings: garlic, mango, spices of all kinds, peppercorns, peppers, etc. The sky is the limit! Have fun with this and explore.

There are a few ways to do this so here we go. Fill a pot of water that is enough to submerge the sliced onion. Add the onion and place the pan on the stove over high heat to bring to a boil. Once the pot boils, simmer for 1 minute and then remove the onion to a colander to drain.

The other option is to boil the water first and then add the onion and cook accordingly.
I will talk about the 3rd option in a minute.

Once the onions cool for a few minutes, place them in a mason jar. In a bowl combine the vinegar, water, salt, maple syrup, and peppercorns or any spices you may be using. Pour this mixture over the onions until they are submerged, cool and then refrigerate.

That 3rd option for blanching the onion comes in here. You will combine all the other ingredients in a saucepan instead of a bowl and heat this mixture to a boil, stirring until the salt and sugar dissolve. Let it cool for a couple of minutes and then add this to the onions and let cool for about an hour or until its cool enough to place in the refrigerator with a lid.

Thats it! You can begin eating the pickled onions within an hour tho they would have their full flavor. But they will be delicious without that onion bite. I like them best the next day so the onions have plenty of flavor.

These are amazing on pretty much everything!


Thanks for watching and sharing!
Rockin Robin
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Disclaimer:
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