4 Ingredient Citrus, Pickled Red Onion Recipe

I have a SERIOUS love for red onions. Raw, cooked, I’ll eat them just about any way that you can make ’em. SO, when I was at the store buying supplies for some serious stress-cooking (talked about how cooking is one of my huge stress relievers in this Thursday Thoughts post!) – I picked up multiple red onions because I know I would use them (in one way or another.)

I used one whole onion for a ‘Mediterranean Bake’ aka a hodge-podge of chicken, red + yellow peppers, and carrots, topped perfectly with feta. I used another whole onion (NO SHAME) in a crock-pot, ground turkey chili during a lunch meal prep.

With one glorious onion left, I spontaneously decided to make pickled red onions! If you’re lucky enough to have one near you, &pizza offers them as a topping on their pies and the combo is HEAVENLY. Now that I no longer live next to one, I’ve been missing/craving the magical slices of vinegar-soaked goodness – so I figured I’d make my own.

I did a quick Google search for some inspo – and I came across this quick & dirty recipe from TheKitchn.com.

I taylored it (hah, see what I did there?) as I saw fit, and came up with the following:

4 Ingredient Citrus, Pickled Red Onions

  • Difficulty: easy
  • Print

Delicious, 4 ingredient pickled red onions - perfect as a dinner garnish or for summer BBQs!

Credit: TheKitchn.com

Ingredients

  • 1.5 c. white wine or apple cider vinegar
  • 1/2 red onion
  • 1/4 c. orange rind
  • 1/2 tsp. sugar

Directions

  1. In a mason jar, add sugar. Then add vinegar, as to dissolve the sugar.
  2. Cut/grate orange rind and add to mason jar.
  3. Cut onion in half; cut up one half in desired shape and store the other for future use.
  4. In a medium pot, boil 2 c. water.
  5. Add chopped onions into colander. Par-blanch the onions by pouring boiling water over the onions.
  6. Add onions to mason jar and let sit for at least 30 minutes (I let mine sit for about 16 hours before consuming.)
  7. Open, garnish, and enjoy!

As the weather gets nicer, I hope to try more variations of this recipe — and then share them with you all when I find some real winners!

Try this recipe for yourself?! I hope you enjoy them as much as I do! Share pictures of your own results + the kitchen creations you garnished with me on Instagram by tagging me via @stylishlytaylored! And don’t forget to comment below to let me know what you think!

Until next time, keep it pickled.

Xo,

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