I have a confession to make.
When Wheat is out of town or unavailable for supper, I revert to single-girl eating. I usually end up making sushi bowls. I don’t even necessarily have to have to seared tuna. Really, sushi rice, veggies, some yum yum sauce, and lots of sriracha is the perfect meal in a bowl for a gal like me.
The past few times I’ve made them though, their deliciousness has been increased by a factor of approximately 1,000 due to the addition of pickled red onions. Plus, it makes them way prettier.
So while this isn’t a recipe for whole meal, or even a whole entree, these pickled onions are oh so good on oh so many things that I highly recommend you go ahead and make them and pop them in the fridge.
You can start by slicing up red onions. Attempt to slice them into paper thin half moons. This process is made easier with a super sharp Heartwood Forge knife. :)
This recipe is for one red onion, but I scaled it up to three red onions and a Hugh Jass pickle jar. Because I’m telling you, I officially now eat them on anything. Most recently, thrown on top of a homemade pizza after I pulled it from the oven. Try them on hot dogs, too. And salads. And have I mentioned sushi bowls?
Homemade Quick Pickled Red Onions
– 1 red onion, cut in half and sliced thinly
– 1/2 cup rice wine vinegar (may substitute apple cider or white vinegar)
– 1 tablespoon sugar
– 2 teaspoons Kosher salt
Slice the onion into paper thin half-moons and pack them tightly into a glass jar. Mix vinegar, salt, and sugar together in a small sauce pan and bring to a boil. Carefully pour the hot vinegar mixture over the onions. Allow to cool to room temperature and place in the refrigerator.
Will keep for 2 to 3 weeks.
I suppose you could go to all the trouble of canning these, but what’s the point? You’ll eat them in no time flat, and red onions are pretty much available all year round, and they take approximately 10 minutes to make. Have I convinced you to make them yet?
Not only are they Heaven-on-Earth for a pickle-lovin’ gal like myself, but they are also a lovely and colorful addition to whatever you choose to add them to, and take on more and more color the longer they sit.
I’m pretty sure the list of food items that these quick pickled red onions would enhance is endless, but here is a more comprehensive list off the top of my head: on sandwiches, hot dogs, pizza, sushi, sushi bowls, salads, chicken salad, ice cream? Ice cream. With fried chicken, in pasta salad, in potato salad, tangy shrimp salad, macaroni salad, chopped as a relish, on oysters, in salsa, on burgers, on tacos, with a fork… Anything I missed?
Basically, you shouldn’t even be reading anymore. You should be at the market deciding whether you need 3 onions or twenty, or frantically slicing the onions you already have in your kitchen.