I love these pickled onions! I have been eating more low-carb and sometimes I just need crunch... and flavor. These pickled onions are super easy to make and they will keep in your fridge for a few weeks. I have enjoyed them layered with Boar's Head lunch meat and cheese, on a pizza, on eggs.... or just as a little side dish. They are especially yummy on a burger or a sub sandwich. I highly recommend keeping these in your fridge.. as a staple next to your condiments!! Visit Fed and Fit
for the recipe!
4 ingredient pickled onions (adapted from Fed and Fit
1 red onion, peeled and thinly sliced
1 1/2 - 2 cups of vinegar ( I mixed red wine vinegar and white vinegar , could also use apple cider
2 tsp fine sea salt vinegar)
1 tsp black peppercorns
Place the sliced onions in a large wide-mouth mason jar. Pour vinegar over the top, adding more if need to, to cover the top of the onions. Add the salt and peppercorns. Seal the jar and shake vigorously to combine. Refrigerate at least one day before serving.
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