Veggie Confetti! Gina's Red Onion Pickles

This is my favorite red onion pickles recipe. I don’t think there’s been a day without a jar of it in my refrigerator ever since Gina introduced me to it!

Note:  This recipe was written by Gina! This is so good and I am so addicted! 😜 Thanks, Gina!

I fell in love with pickled red onions after eating the Souvla roasted sweet potato salad, my favorite lunch spot when I worked in San Francisco. They add a perfect touch to any bite- they’re bright, a little sweet, a little sour, a little crunchy. My personal favorite is to add them to avocado toast with a poached egg (#millenial). This recipe is from Amanda Frederickson, but I’ve slightly modified it by using half apple cider vinegar and rice vinegar. Cheers!

This recipe has been slightly adapted from Amanda Frederickson’s blog.

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Ingredients

• about 1/2 red onion, thinly sliced - see below

• 1/4C rice vinegar

• 1/4C apple cider vinegar

• 1/2C water

• 2 tsp sugar

• 2 tsp Kosher salt

• about 1/4 tsp black peppercorns (optional)

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Instructions

1. Slice the onion thinly and place in a jar. (Note: slicing the onions by latitude along the onion “equator” will result in a floppier pickle with softer texture. Slicing by longitude from root to top will result in crisp texture that holds its shape better. Either works but I prefer longitude because it’s a more satisfying bite.)

   

2. Add the vinegar, water, sugar, and salt to a small saucepan and bring to a boil. Once boiling, remove from heat and pour over the onions to completely cover. Add black peppercorns. Let the jar sit for 30 minutes to cool, then seal the lid and store in the refrigerator for 2–3 weeks

   

   

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