This recipe was highly requested over on my Instagram because it seems I'm always showing or mentioning pickled red onions in my food posts. I'm just obsessed with them. They make many dishes look prettier and taste better! If I don't know what I'm making for dinner at night, you can often find me standing with the fridge open, pickled onion jar in my hand, snacking as I scan the fridge for ingredients and ideas for that night. If you don't follow my Instagram yet, go check it out! It's where I talk about food the most and share tons of tips

To make pickled onions you will need the following:

1 large red onion (I like to use red, but you can use others)
1 cup of white vinegar
minced garlic
black peppercorns
3 TB white sugar
1.5 TB salt
Storage jar like a mason jar

1. First add your vinegar, salt, sugar and peppercorns to a small saucepan and mix to dissolve the sugar and salt. Put the lid on the pan and bring to a boil over just slightly higher than medium heat.

2. While waiting for mixture to boil, slice your onion into really thin rings. I like to put them in a big bowl and mix a few teaspoons of minced garlic into them.

3. When mixture comes to a boil, pour it evenly over the onion & garlic mixture and mix it well. I like to put the lid from my pan over the onions in the bowl to trap the heat in there so they don't cool as quickly. If your liquid doesn't quite cover all of your onions (this can depend on what size of bowl you use), mix the onions in the liquid mixture every 15ish minutes.

4. Let the onions cool and place in the mason jar making sure to pour the pickling liquid in with the onions to cover them. You can really squeeze them in there, I promise! Store in the fridge for up to 4 weeks. (Mine never last this long...haha)

5. ENJOY! These are great on tacos, burrito bowls, sushi bowls, scrambled eggs, and more! The possibilities are endless.

Leave a comment below letting me know what your favorite thing to pickle is!!

Have a great day,

Andrea