I promise you can pickle red onions…

I’d like to make a case for everyone to keep pickled red onions in their fridge. They make everything feel fancier and taste fresher and they last forever–what’s not to love? Everytime I pull them out of the fridge when I have a friend over for dinner they almost inevitably ask where I got them and I say “oh I make them!” and for one brief moment, I get to pretend that I am the sophisticated woman who has signature recipes and doesn’t have to try very hard at anything. Alas, I am not her…I end nearly every day with some sort of food stain on my shirt and the number of times I google things in a given day is truly shocking. However, I do make pickled red onions and I promise you can too. Use them on salads, tacos, enchiladas, soups, mediterranean bowls, and anything else your imagination can dream up. 

My tried and true recipe is from Cookie and Kate. Slice your onion as thin as you like —I prefer to slice across the grain where they are shaped like rainbows. Keep them in a jar in your fridge and use them, well, on everything. Then, if you are looking for the minimal amount of effort, reuse the same pickle liquid and just add a new onion to the jar when you finish the old one. It only works once and then you need to make your pickle liquid again, but it cuts down the number of times you turn your stove on. And that’s always a win in my book. 

Have you ever tried to pickle red onions? What do you like to put them on?