CompetentFraud: I make this exact recipe, but I also add 2T each of mustard seed, black peppercorn, and chopped garlic.
MrT-1000: Can this be done for something like daikon as well I feel like this would be great for korean style tacos
snowingathebeach: I’d put this shit on everything!
literalpsychotroll: I am actually salivating watching this. Pickled onions are life
EatItUpTV: **Picked Red Onions**
I love these things on just about any food – sandwiches, pizza, nachos. Kind of like a non-spicy alternative to pickled jalapeño.
Recipe comes from: [http://eatitup.tv/recipe/pickled-red-onions/](http://eatitup.tv/recipe/pickled-red-onions/)
INGREDIENTS
* red onion – 1
* white vinegar – 1 1/2 cups
* salt – 1 Tbsp.
* sugar – 2 Tbsp.
INSTRUCTIONS:
1.Place onions in a mason jar or glass bowl.
2. Bring the vinegar to a boil in a small sauce pan.
3. Add salt and sugar and stir until dissolved.
4. Pour pickling liquid into jar with red onions until full. Let cool at room temperature. Cover and place in the fridge.
These are best after letting them sit overnight and will last 3-4 weeks in the fridge.
TheBottomOfTheTop: These are so easy! I need to try it.
smurf_diggler: I made some just this weekend to throw on some Greek chicken pitas we made. I didn’t even boil the water and they came out fine. Don’t know why I’d never done it before because I’ve been putting them on everything now.
squidandjellyfish: Please remember to boil your jars.
Leatherman: Delicious flavor bombs
warvet66: thanks
I2ed3ye: I pickle onions just to put with charcuterie for my girlfriend.
mrrain1: Can you use this recipe if you are canning for shelf stability?
eshol02: I make this very frequently with rice wine vinegar instead. It has a lighter flavor while still giving that pickle punch
Gates_of_Hera: My mom use to add hard boiled eggs in as well. Sounds weird, but it was so good on a salad.
winterparkroadside: Can I use this recipe for pickled eggs? I’ve never had pickled onions before this is good on sandwiches?
rosi3fish: I make this all the time! I love it on sandwiches, it adds the perfect little tangy crunch. It’s also great with lox…yummm.
reggie991: I make this but with Balsamic vinegar instead and put it on burgers, but never tried it after sitting overnight.
edit: it after*