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Pretty Pickled Onions

Pretty Pickled Onions

I experimented with quick pickling last memorial day and they were a hit!

Back in May, I made them as a condiment for the Ultimate Naz Burger. Since then, they’ve become a family staple. We use them on everything for breakfast, lunch or dinner. They work with countless dishes. They can be a nice addition to simple eggs, add a bright zing to any salad or sandwich, and their tangy goodness offers a balanced compliment to anything rich or sweet (i.e. roasted butternut squash or a creamy soup).

Besides, it takes about 10 minutes to make and the beautiful crimson jewel-toned color is gorgeous!

Full instructions are below, but you basically slice the onions and submerge in a bath of vinegar, sugar and salt. After some experimentation, I’ve come up with the perfect ratio of those elements. You don’t want the end result to be too sour, sweet or salty.

After you put everything together, refrigerate for 3-4 hours. But honestly, it starts tasting pretty darn good in about an hour. You can add aromatics like garlic, thyme and peppercorns if that tickles your fancy. But this simple 4 ingredient version will be hit without the extras.

 

 

Like the recipe? Feel free to share with us your rendition on our Basil and Roses Facebook page or @basilandroses on Instagram using the hashtag #PrettyPickledOnions 

Enjoy ya’all!