Pickled Red Onions
You can easily make this recipe a day ahead and store in the refrigerator.
Recipe type: Topping or Garnish
  • ½ of one large red onion; thinly sliced
  • 1 cup white vinegar or apple cider vinegar
  • ½ cup water
  • ½ teaspoon kosher salt
  • Heaping ½ cup granulated sugar
  • Special Equipment suggested: Mason jar with lid
  1. Blanch the sliced red onions in a saucepan of boiling water for 2 minutes. Drain and place directly into mason jar/s.
  2. Heat the vinegar, water, salt and sugar in a small saucepan over high heat, whisking until all of the sugar is dissolved. Bring to a light boil and then pour over the onions. Let sit until the onions have softened more and the liquid has cooled, for about 25-30 minutes.
  3. The onions will keep for several weeks in the refrigerator in the covered Mason jar.
Recipe by Hip Foodie Mom at https://hipfoodiemom.com/2014/06/01/deviled-egg-crostini-for-safeeggs-sundaysupper/