Pickled red onions are delicious on almost everything! I’ll be posting many recipes to come that use this crazy versatile condiment, so I recommend getting a batch in your fridge stat. Pickled red onions add a splash of color and a serious pop of flavor to every dish they touch. The fabulous Skylar of The Food Artist, brought these to the studio for an upcoming Instant Pot shredded chicken lettuce cups recipe and I’ve started using them on EVERYTHING! Eggs? Check? Chicken? Check. Tuna salad? Check. I mean, all the things!
Just a handful of ingredients marinated overnight in the refrigerator yield spectacular results. What do you put pickled onions on?
- 2 small red onions, very thinly sliced
- 1 cup hot water
- 1 cup white wine vinegar
- 3 tablespoons granulated cane sugar, raw preferably
- 2 teaspoons kosher salt
- ½ teaspoon dried thyme leaves
- Place the onion slices in a large mason jar, use two if necessary.
- In a separate bowl or large liquid measuring cup, whisk together the hot water, vinegar, sugar, salt and dried thyme leaves until sugar and salt are dissolved, about 1 minute.
- Pour the mixture over the onions, tightly seal the lid to the jar/jars and allow the onions to pickle in the refrigerator for at least 2 hours or overnight for best results.