How To Pickle Onions

This is my new favorite food.  Seriously, what took me so long?!  I'm almost mad at myself for waiting until now to try pickling!  Anyway, now that I've done it, I can't stop.  Truly, I've been pickling anything I can get my paws on.  Watch out, Boo.  Sort of Totally kidding...

I made these recently for our shrimp tacos.  Remember this tomatillo salsa?  Together they make one pungent bite!  It is so good...

Ingredients:

1 C water

1/2 C vinegar (apple cider, if using white onion, or red wine, if using red onion)

1 tbsp sugar

1 1/2 tsp kosher salt 

1 onion, thinly sliced

1 clean, canning jar (I use these Ball Mason Jar)

Directions:

1. In a bowl, whisk water, vinegar, sugar and salt until sugar and salt are dissolved, set aside

2. As best you can, thinly slice onion

3. Place onion in jar, cover with pickling liquid

4. Cover tightly and allow to sit at room temperature at least 1 hour prior to serving (or longer if you have the time)

What you'll need:

Peel the red onion, remove the bottom and the top root ends of the onion and place it down flatly on the cutting board, slice it down the middle:

Hold the onion so that the cut side is facing outward, slide a sharp knife down the onion creating very thin slices:

please be careful not to slice your fingers in this process...no need to photograph! 

Jarred goodness:

Finished product with yesterday's tomatillo salsa and other toppings:

We had huevos rancheros one morning for breakfast and I topped our eggs with the pickled onions:

These ladies definitely get better with age.  And the options are endless -- doesn't everything taste better with pickles?  Okay, maybe not everything, but most things...

I'd love to hear from you if you try this recipe!  Hope you enjoy...

xx,

The Future Mrs. Wolf