Looking for a new condiment for the Ultimate Naz Burger.  I started experimenting with fun pickling ideas – these pickled onions have become a family favorite since.

We put them on everything. They work with countless dishes by adding a refreshing zing. Perfect on tacos, simple eggs, avocado toast, or to add a tangy crunch to salads and sandwiches. They also offer balanced flavor to anything rich or sweet such as caramelized roasted butternut squash, a creamy soup, or fresh avocados.

Pickled onions have been an indispensable ingredient in my kitchen for years. Not only do they turn into a gorgeous magenta jewel-toned color in the brine mixture, their crunchy tangy goodness adds new levels of delicious to the party.

They take about 10 minutes to make. Full instructions are below, but you basically slice onions and submerge in a bath of vinegar, water, sugar and salt. The ratio in this recipe is seeking the perfect balance but it’s a forgivable recipe which you can make your own by adjusting sweetness and acid levels or playing with different vinegars. Just know basic white vinegar is good enough.

This is a quick pickle recipe so it comes together “quickly.” Within about 20 minutes it will taste great. Even better overnight in the fridge. You can add aromatics like garlic, thyme and peppercorns if you like, but this simple, four-ingredient version will be just as great without the extras.

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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