From Humble Onion to Something Special
Make pickles in a jiffy
By Erin Kirkpatrick
IN about an hour, you can turn red onions into a zippy condiment: pickled onions. I use it on hamburgers, salads, potato salad, sandwiches, with cheese and crackers, throw it on a steamed veggie (kale, spinach). It's an-all around great garnish.
Erin's 1:1:1 Pickles
(Water, sugar, red wine vinegar)
Slice 2 red onions into thin slices, about a quarter inch thick.
Bring to a boil: 1 cup water, 1 cup red wine vinegar, 1 cup sugar. Once solution is boiling remove from heat, add sliced onion, and cover.
Let onions sit for about 30 minutes before serving.
Once cooled, store in a screw-top container in the refrigerator with enough vinegar solution to cover onions. Will keep for a few weeks.
This recipe is great because you can increase or decrease the volume of water/vinegar/sugar based on how much onion you want to pickle. Just keep it 1:1:1 and you'll have success!