Summer is dwindling quickly, but not my summer cooking that's for sure. I'm still trying to get all the grill time in that I can. And with this weekend being the unofficial ending of Summer, I'm going to try and be outside, cooking and playing, as much as possible. I'm envisioning myself on my patio surrounded by my insanely zucchini overrun garden, with a cold bevy, stuffing a big fat burger in my mouth (with these onions on top!)
If I could pick a summer condiment for myself this past season, I think these pickled onions were it! I first made them back in April, but have kept a jar going in my fridge for the past several month making tweaks to the recipe. I think I finally landed on the one I love! I've been added these pickled onions to burger, tacos, eggs, and salads and it really brings the flavor punch up a notch. Plus, they couldn't be easier to put together - such a bonus.
Quick Pickled Onions
- 1 red onion, sliced thinly
- 4 teaspoons of salt
- 1 cup apple cider vinegar
First, mix the salt and vinegar in a jar (that has a lid) and combine until the salt is dissolved to make the brine. Add the thinly sliced onion to the brine. Add the lid to the jar and let it sit at room temperature for 1-2 hours, then move to the fridge. You can enjoy these after those first initial hours and they will last in your fridge for -- well a while! I'd say a month or so, but mine never lasted that long.