This is one of my favorite staples to keep in the fridge. I love onions a million different ways, but having these sweet pickled onions around is a great addition for sandwiches, pizzas and salads among other things. I’ll be posting a great little snack/appetizer using the onions very soon.
Most people think of pickles as the sometimes sour, salty pickled cucumbers that come in a jar and are served on hamburgers. As delicious as those types of pickles are, the world of pickling is as vast as your imagination. In my career I’ve pickled everything from watermelon rinds to shrimp to eggs and eggplant. Pickles can be sweet, sour and spicy, they can be made with vinegars or oils and can be seasoned with any number of spices and herbs. Some pickles take, days weeks or months, but thankfully, this deliciously sweet, crisp and tangy pickle can be made in under an hour. The best part is, they’ll last for a long time in your fridge and are incredibly inexpensive to make.
What You’ll Need:
- 1 Small Pot
- 1 Medium Bowl
- Plastic Wrap
- 2-3 Ice Cubes
- 1 ea. Red Onion
- 1/2 Tbsp. Salt
- 1/2 Cup Red or White Wine Vinegar
- 1/2 Cup White Granulated Sugar
1. The first thing to do is to combine the vinegar and sugar in a small pot and bring just to a boil. Stir and make sure the sugar is completely dissolved before removing the pot from the heat. This vinegar-syrup needs to be completely cool before adding to the onions, so set aside to cool, or place in the fridge for now.
2. Remove the ends of the onion and cut in half. Remove the inner white core and slice the onion starting from one end and moving with the angle of the onion slicing straight towards the center.
3. This step is extremely important for keeping your pickle crisp, throughout the process. Toss the sliced onions with 3 or 4 ice cubes and a 1/2 Tbsp. of salt. Do this for two or three minutes, and the salt and ice will help keep the onions crisp and firm.
4. Once the vinegar-syrup is completely cool, remove the ice cubes from the onions and drain any excess water from the bowl. Pour the syrup over the onions and cover tightly with plastic wrap, pressing the wrap down onto the onions so that they are completely submerged in the pickling liquid.
5. Place in the fridge for at least one hour, but the onions will get better over the next 24 hours or so. When they are done, they will be a vibrant pink color and thanks to all the vinegar, sugar and salt, they will last for a while in your fridge.