Pickled Onions

If you have never made pickled onions before, I highly suggest you do it, like….now. They sound gross, they look colorful and fun, and they taste phenomenal.

These took my shrimp tacos to a whole new, tasty, crunchy, flavorful level and I don’t think I can ever eat tacos without these on them again! I also think they would go great on sandwiches, burgers, and pretty much any food item that has ever been made (yes, they’re THAT good!)

They’re super easy to make and you can store them in your fridge for a few weeks so they’re a gift that keeps on giving. 🙂 Pair these with balsamic cilantro cabbage and bangin’ shrimp sauce for an out of this world shrimp taco!

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PICKLED ONIONS

~10 calories per jar

4 SP per jar

These onions are best if made at least a day before you serve them, and giving them some time results in that pretty pink color! However, if you’re short on time you can give the onions about an hour to soak at room temperature and then use them. Personally, I think they have a much better, stronger, bolder taste if you give them at least a day if you can! (Plus they’re prettier!)

All you have to do is thinly slice a medium-sized red onion and put it into a jar. In a separate bowl, whisk together 1/2 C apple cider vinegar, 1 cup warm water, 1 Tbsp sugar, and 1 1/2 tsp salt until fully mixed.

You then just pour the mixture over the onions and you’re done! Again, if you need to use them soon then let them sit at room temperature for one hour. Then just store the rest in the refrigerator for when you need them.

I’m brand new to this pickling business but after trying these I am super stoked to learn more and start pickling all kinds of veggies! 🙂

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**Recipe from Shared Appetite

 

What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions! 

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