Pickled red onions are so easy to make, and extremely delicious! You can put them on so many things, I like them on burgers especially! I use a small mason jar (one pint) and one red onion, thinly sliced. Make the mixture at least 3 hours in advance of serving, and keep them in the fridge for up to 2 weeks! That’s my kind of condiment!A few weeks ago, a fellow cooking contester who I was privileged to cook-off against at Beringer’s Great Steak Challenge last year, won a pretty large contest with her taco recipe that featured pickled onions. That seemed a good enough excuse to make these again, and, in the process, try out her recipe (which I knew would be delicious).

These onions are so easy to pickle. If you’ve been scared of pickling, you should absolutely first start with this recipe. No cooking, no nonsense, just some vinegar in a jar. Delicious! Make these today and follow along with me while I help you use them up on Wednesday and Friday!

Pickled Red Onions

Serves: 8

1 red onion

1 cup apple cider vinegar

2 tablespoons freshly chopped cilantro

1 teaspoon white pepper

1 teaspoon salt

Slice the red onion. Place the red onion slices in a mason jar (I used a half-pint), add the apple cider vinegar, cilantro, pepper, and salt. Close the jar with lid and seal. Shake it up. Place jar in the fridge for at least 2 hours, up to 2 weeks for maximum taste.

I shake it up from time to time. Not sure why but since it isn’t heated, I do believe that the pepper and salt sank to the bottom for the first day or two. Now it’s well-incorporated.

Stay tuned to see what Wednesday brings…and don’t forget, if you haven’t already, to enter the giveaway! It ends on Friday!

Until the next time my oven is on…