Easy Pickled Onions
Their flavor is so much lighter and sweeter than a typical onion, but these pickled onions still have a great crunch. They're perfect on burgers, tacos, sandwiches, salads, or - you guessed it - avocado toast! If you follow us on instagram, you might've seen the recent picture (shown below) featuring them. I'm totally addicted! I even like them straight from the jar.
The best part? They really couldn't be easier to make. A little chop and pour is really all you need to do! They last about a couple weeks in the fridge, and they're so easy to whip up this'll become one of your new favorite 'condiments'. I promise. Let's eat!
1 medium red onion, thinly sliced
1 medium clove garlic, quartered (optional)
3/4 cup apple cider OR rice vinegar
3/4 cup warm water
1 teaspoon sugar
1 teaspoon salt
Place the sliced onion and garlic, if using, in a jar capable of holding at least 20 ounces. We used a round weck jar, but any kind that closes will do.
Whisk together the vinegar, water, sugar, and salt in a medium-sized bowl until the sugar and salt are fully dissolved. Pour the mixture over the onions and garlic and let sit at room temperature for at least 1-4 hours. Cover the jar with a lid and place it in the refrigerator for at least 1 day to pickle. The longer it pickles, the sweeter and softer the onions will be.
Use the pickles on whatever you like! Pickled onions will last for a few weeks stored in their jar in the refrigerator.