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We’ve mentioned these pink beauties so often, we can’t believe we haven’t shared a recipe for quick pickled red onions before. We love them for topping tacos, sandwiches, and salads, but they’re also a key component in many of our super quick summer salads (think cucumbers + tomatoes or watermelon + feta. One large onion will yield you about 1 cup of pickled onions, but you can scale this recipe up easily.
3/4 cup apple cider vinegar 1 teaspoon salt 1 teaspoon granulated sugar 1 large red onion Optional: 2 garlic cloves, 1 sprig of thyme or rosemary
1. Combine the vinegar, salt, sugar, and optional garlic and thyme in a small sauce pan and bring to a simmer to dissolve the salt and sugar. Remove from the heat and set aside.
2. Thinly slice the onion and loosely pack into a small jar or heat proof container. Pour the vinegar mixture over the onions, cover and let rest for 30 minutes. After 30 minutes, use or store the pickles. Refrigerated these pickles last about 2 weeks.