Quick Pickled Onion

I’ve been wanting to pickle some red onion for a while now and finally got around to doing it. Pickled red onion is incredible on sandwiches, burgers, and many other things. They’re great for onion-lovers and even better for those who aren’t crazy about onions because they are so mild and sweet. Once pickled, the strong, eye-tearing, overwhelming after-taste is completely gone and you’re left with a sweet and somewhat acidic mild onion flavor.

To make some quick pickled onion, combine ½ cup apple cider vinegar, 1 ½ teaspoon kosher salt, and 1 tablespoon of white granulated sugar in a medium bowl. Stir the mixture until the salt and sugar are dissolved. Next, add ½ of a red onion that has been thinly sliced, stir, and cover. Let the mixture sit at room temperature for a few hours before serving. The mixture can be stored in the fridge.

I’m not sure exactly how long it lasts, since I pretty much finished mine four days after I made it. Three hours after pickling the onions they were excellent on top of a burger with some shredded lettuce, mayo and pickles cubed into small pieces. The next few days I tried them on a sandwich and bagel and they were even better. If you would like to make a not as quick but still somewhat quick pickled onion, thinly slice one whole red onion and add one cup of water to the liquid mixture before stirring in the onion. Pour this mixture into a jar, chill, and enjoy as early as the next day and as late as who knows when… maybe someone can figure that out for me.

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