Pickled Onions – A Bit Sweet + A Bit Sour = So Good!

Pickled Onions – Low salt and low fat is another plus!

Sandwiches, green salads, burgers, pulled pork, even cooked cabbage all taste fantastic with pickled onions along side, mixed in, or as a garnish.  Simple to make, they are delicious!  Any onions work but I like to use a red or purple onion for the gorgeous color they contribute to your table.

In a glass quart jar meant for food mix:

1 ½ C white vinegar

½ C apple cider vinegar

1 C white sugar

 Heat in microwave on high for three minutes.

 With mandolin or sharp knife thin slice:

1 medium-sized, colored onion* (about 4 ounces)

1 small, white onion (about 2 ounces)

¼ teaspoon coarse ground black pepper

*Using all white or yellow onions will work if a red or purple onion isn’t available.  The flavor is no different using only white or yellow onions. The color just adds a nice contrast to most foods.

Add onions and peppers to hot vinegar/sugar mixture. Stir to mix.  Heat in microwave on high for two additional minutes.  Stir again and allow to cool 5 minutes.  Place lid on jar and keep in refrigerator.  The longer the onions are allowed to set the more color that will be released into the vinegar.  The vinegar will keep your onions ready to eat for several weeks as long as kept in the refrigerator. Check out the recipe for Cabbage and Pickled Onions!