{ tangy + crunchy pickled red onions }

{ tangy + crunchy pickled red onions }

tangy + crunchy pickled red onions
 { a little pick-me-up condiment }

Without haste make these. They take about three seconds to throw together and you can shove them on everything. I made them for the slow cooker citrus tacos the other night and I’m in heaven. Put ‘em on a sandwich? Hell yeah. I’ve had them on salmon…just delightful. Ummm mmm, sugar. Delicious.

This is a non-recipe…so it’s not like I’m thinkin’ this is the culinary feat of the year. But I think you’ll love them so I wanted to share. Happy Thursday.

{ pickled red onions }

INGREDIENTS

  • 2 medium red onions, peeled, cut in half and thinly sliced
  • 1/2 cup rice vinegar
  • 1 cup of water
  • 1 tablespoon superfine sugar
  • 1 ½ teaspoons salt

INSTRUCTIONS

  1. In a bowl, combine the rice vinegar through the salt. Whisk together until fully blended.
  2. Shove the sliced onions in a clean mason jar.
  3. Pour the liquid on top. This is probably the easiest thing I’ve ever done.
  4. Close the jar and let them sit at room temperature for an hour. After that, refrigerate and use at will. I think these would be amazeballs on chili. Thoughts?

Peace.


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6 Comments

  • Trisha January 26, 2015 at 12:29 PM

    I really feel like pickling! Thanks for the inspiration!

    Reply
    • DisplacedHousewife January 26, 2015 at 6:55 PM

      Of course Trisha — thanks for stopping by!
      Rebecca @ DH xo

      Reply
  • Beau Ciolino January 25, 2015 at 6:06 PM

    Yaaay for Mexican food and pickled onions!!!!

    Reply
    • DisplacedHousewife January 25, 2015 at 6:33 PM

      I love your site, BTW. That kumquat curd (whaaaaa?!?) looks AMAZEBALLS. xox

      Reply
  • DisplacedHousewife January 25, 2015 at 6:02 PM

    Beau, you’re totally speaking my language… I’m making carnitas today and I just made a new batch to heap on top!! ;)

    Reply
  • Beau Ciolino January 25, 2015 at 5:57 PM

    These look awesome! There’s this Mexican restaurant near my house that has these in the condiment buffet and I always have to stop myself from piling like a cup of them on top of my taco salads. I don’t know if that’s a weird thing to do or not but whatever. Bravo, love!

    Reply

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