Pink Pickled Onions

10 Minutes (plus an additional 30 minutes waiting); Makes 1 Pint

Fast and furiously tasty, these delicate crescents wear many faces: part spicy, part mellow. Part sour, part sweet. All day, every day, that fridge snack that keeps calling you back.

Required Ingredients:

-1 average red onion, halved from pole to pole and then cut into quarter-inch rings

-½ tsp salt

-½ tsp maple syrup or honey

-1 cup rice or apple cider vinegar




Optional Ingredients:

-1 clove garlic, halved

-1 tbsp black peppercorns, whole

-1 hot pepper, whole

-Sprigs of fresh herbs (thyme, rosemary, oregano, and sage work nicely)

-Insert favorite flavor here


In a kettle or saucepan, bring a quart of water to a boil

In a pint jar with a tightly fitted lid, add the salt, sweetener, and ½ a cup of the vinegar. Stir well to dissolve the salt and sweet. Now, toss in any optional flavor twists.

Place the onion in a colander or sieve over a sink. Gently pour the steamy water over the onion rings.

Allow the onions to cool for a few moments. Carefully pack the onions into the jar. Add vinegar to fill the jar. A gentle stir for good luck, a tightly screwed lid, and pop the concoction into the fridge.

Patience. Wait at least thirty minutes (it gets better and better, the longer you wait). Crack ‘er open and enjoy everywhere, from their flawless naked state to amongst the leaves of a sandwich or salad.

Spoon Full Tip: When the crunchies are gone, use the pink vinegar in your next salad dressing.


Mericos RhodesComment