The refrigerator staple you didn’t know you were missing.

Adding acid is my favorite way to elevate home cooking. Add these pickled onions to breakfast, lunch, or dinner for a bright crunch.

Why do I need these?

Pickled onions are used in SO many cuisines to add freshness an crunch to dishes, the options are truly endless. Pickled onions add the perfect balance of freshness and acid. I particularly love to pair these with savory, rich dishes. While pickled onions are wonderful with SO many things, here are some dishes I enjoy them with:

Breakfast Bowls- I will link my breakfast bowl recipe here, although it is truly a great opportunity to personalize and just use up what you have. In my breakfast bowl, I like to have a base of crunchy potatoes, eggs, bacon/sausage, a creamy ranch or sour cream based sauce, hot sauce, and pickled onions. Don’t get me wrong, a breakfast bowl of those things without pickled onion is good- but pickled onion is what will turn this basic breakfast bowl into a restaurant style dish.

Tacos– ……obviously. I always wish that my tacos had MORE pickled onions when I buy them out somewhere. There’s something about a soft tortilla loaded up with all the fixin’s and loads of crunchy pickled onions. My mouth is watering!

Salads– Salads alone are boring, they really are ALL about the toppings. Along with standing up to even the sturdiest of greens like kale, pickled onions are lovely in side dish salads, like potato salad and macaroni salad.

Avocado Toast– If there’s one thing you should know about me, it’s this- if my avocado toast doesn’t have pickled onions on it, I don’t want it. As a home cook, I refuse to spend money on buying avocado toast out somewhere when I can make it for MUCH cheaper (and much more delicious) at home. A simple avocado toast for me looks like this: toasted homemade sourdough bread, a spread of avocado with lemon juice and flaky salt, pickled onions, and a drizzle of balsamic reduction. Add an egg on top? I’M SET BABES.

Tips for the best product:

Experiment with making these fully yours. Try different types of onions, vinegars, and add ins. This is the basis for a pickled onion recipe, but make it your own!

Pickled Onions

Prep Time 10

Ingredients

onions
red wine vinegar
distilled white or apple cider vinegar
pinch salt
pinch sugar
splash water

Instructions

Slice onions thinly, I like to use a mandolin for this.
Fill desired container with onions.
Pour in a mixture of vinegars, I like to do half and half, until onions are completely covered.
Add in a small splash of warm water, pinch of salt, pinch of sugar.
Place lid tightly on jar or container and shake well.
Once fully mixed, place in refrigerator for at least 12 hours before using.
Store in refrigerator and enjoy!

Notes

I like to use red wine vinegar so that the onions are pink, however it can be pricey. Here is a tip I learned from my mother in law who is a wonderful cook, and used to make and sell vinegars and mustards in the Reading Terminal Market in Philadelphia- combining a specialty vinegar with a cheaper vinegar is a great way to get high quality flavor, without spending a lot of money.