Super Quick Pickled Red Onions

I don’t trust people who don’t eat pickled red onions.

I’ll forgive you if you haven’t tried them yet, but once I hand them over and you put them in your mouth, either you love them or I ban you from my house.

Sweet and tart, picked red onions are essential for so many things. 

Tacos, steaks, carnitas, basically everything. 

This is a really quick recipe for a really quick pickle. I make this by the jarto have handy in the fridge at all times, and replenish as needed. 

Three ingredients, that’s it. 

It’s called a quick pickle because you do it with vinegar, some sugar, and you pop it in the fridge. In as little as a few hours, you have the most delicious little treat to top your meal. 

Slice the onion up really thin. 

The thinner you make it, the quicker the pickle! 

Stuff the onion rings into a jar. 

I keep so many glass jars around in preparation for the day my husband agrees to my dream of raising thousands of bees. 

Don’t have jars? Throw them in a plastic container. 

However, just know that the container you choose is now the pickled onion container now until the end of time, you won’t get the smell out, so just embrace it and make things official. 

Once the jar is full of onions, fill it with Apple Cider Vinegar and a tablespoon of sugar. Add two tablespoons if you’re using a bigger container.

Seal the jar, give it a shake, and toss it in the fridge for at least 2 hours, the longer the better. 

Honestly, these keep getting better in time, and as the container gets depleted, I just add more ingredients on top. 

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