I’ve always avoided pickled onions, they come with every BBQ dish around here, but they’ve never been for me. Then I had a life changing moment at… a sushi restaurant; They served these pickled onions that tasted incredible and I knew I had to start playing around with them. This is a very simple and basic recipe that should tickle most people’s taste buds.
Pickled Pink Onions
BEWARE! These get very spicy after pickling, I would recommend using a slice or two of jalapeno if you’re not a spice head like me, but you need to have some heat since there is already sour and sweet the heat makes them meld so well.
These take 5 days before the turn pink and in my opinion, edible. Then they can sit in your fridge for up to a month before they become too soggy.
Ingredients:
Directions:
Pickled Pink Onions
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Side Dish
- Method: No Bake
- Cuisine: American
Description
The onions are great for topping a pulled pork sandwich and bold enough for brisket as well. Reduce the amount of jalapeno to a couple of slices if you do not like heat as using 1-2 jalapenos makes them very spicy.
Ingredients
- 1/2 Cup Apple Cider Vinegar
- 1 Red Onion
- 1 Large Clove Garlic
- 1.5 tbsp White Sugar
- 1–2 Jalapenos
Instructions
Using a mandolin, slice onion on the thinnest setting. Slice jalapenos, thicker, about the width of half a pencil.
Stuff onions, jalapenos, and the clove of garlic into a small jar; you want it to be as packed as possible.
Combine vinegar and sugar, stir to dissolve sugar, and pour into container.
Leave in the refrigerator for 5 days. Shake a flip jar once a day. It will remain fresh for a month.
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