Pickled onions

I had some young red onions in my fridge that I bought on a farmer’s market. Instead of adding them to a salad, I had an idea to pickle them. Now it’s a perfect ingredient for grilled corn, beet salad or really any kind of vegetable salad you can think of. Or, have them as an appetizer or an accompaniment to a glass of beer. The marinade is of my own creation. You can vary the ingredients – use a different kind of vinegar, or other spices that you like. The only limit here is your own imagination.

You will need:
1 red onion, thinly sliced
1/4 cup olive oil
1/2 cup vinegar (I used apple cider, but any kind that you like will work)
2 tbsp. honey
kosher salt and pepper to taste
a dash of your favorite spices (I used cumin and coriander)

Directions:
Combine all the ingredients except the onions in a small sauce pan and bring to a boil. Turn heat to low and simmer until thoroughly combined. Pour marinade over the onions. Store at room temperature for an hour. You can use them now, or store in the fridge.

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One thought on “Pickled onions

  1. Pingback: Grilled corn with pickled onions | Born Again Cook

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