|A salad with pretty pickled onions.|
It takes less than an hour, just a few ingredients and a microwave to make delicious homemade pickled onions.
The sweet and tangy onions are a nice addition to salads and sandwiches but they are so good that I usually find myself eating them straight up.
The pretty violet color of the pickled onions screams Spring and would be a perfect addition to your Easter table.
Here's the recipe:
2 large red onions
1 2/3 cups apple cider vinegar
2 tablespoons Kosher salt plus 1 teaspoon
1 tablespoon sugar plus 1 teaspoon
Peel, halve and cut the red onions into 1/8 to 1/4-inch wide slices and place them in a medium-sized glass bowl that is microwave safe.
|Sliced onions that are ready for apple cider vinegar, 2 tablespoons of Kosher salt and 1 tablespoon of sugar.|
Add the apple cider vinegar, 2 tablespoons of salt and 1 tablespoon of sugar and mix well to evenly coat the onions and help break them apart.
Place the bowl in the microwave and cook on high for 5 minutes. Remove and give the onions a mix.
|After 5 minutes in the microwave, they will look like this. Give them a good mix and return them to the microwave to cook for another 5 minutes.|
|After cooking for a total of 20 minutes, the onions will look like this.|
Let the onions cool in the bowl, covered with plastic wrap for 10 minutes.
|Cover the bowl with plastic wrap and let the onions sit for 10 minutes.|
|Rinsed and drained pickled onions.|
Once the onions are drained, put them into a smaller bowl and toss with the remaining teaspoons of salt and sugar.
|Once the onions are tossed with the remaining teaspoons of Kosher salt and sugar, they are ready to enjoy.|
Store the onions in the refrigerator. They are best used within 10 days after making them.