Pickled onions are a cinch to make and can perk up just about anything from burgers to potato salads.
They have a strong, tangy flavor that can bring boring or bland food to life.
Bobby Flay recommends using red onions but with 6 pounds of sweet Vidalia onions on my hands I’d have to be crazy not to use them.
Turns out they were perfect for the job!
Thinly sliced onions are sauteed until soft then simmered in red wine vinegar, sugar, black peppercorns and thyme. They are left to steep in the vinegar solution for at least 2 hours or overnight.
After which, you can jar them to have on hand for burgers, hot dogs, sandwiches and salads. They are wonderful to eat alongside fried foods too.
A little goes a long way because they are super vinegary. For a milder pickle cut down the vinegar by a cup or by as much as half and replace with water.
Pickled onions are a cinch to make and can perk up just about anything from burgers to potato salads.
Ingredients
Instructions
- In a large skillet saute onions over low heat in 1 tablespoon of olive oil until soft. Place the In a large noncorrosive pan combine vinegar, 1/4 cup of olive oil, sugar, peppercorns and thyme, bring to a boil. Add the onions to the hot liquid and simmer for 5 minutes.
- Remove the pan from heat and let the onions steep for at least 2 hours or overnight (if storing overnight, place in a bowl and cover.) When ready to serve, drain from the liquid and top with thyme. If you think you'll have some leftover, save the liquid and store in a glass jar tightly covered in refrigerator.
Notes
Adapted from Bobby Flay
I’ve never had pickled onions, they sound good. A friend used to make pickled cauliflower and that was the best. Loved it
Oh my word!!! I bet these are suuuuuper delish!!:)
Never thought of making pickled onions at home. I do like them. Thanks for sharing.
Love that Bobby Flay. Never tried pickled onions but I think I’m already in love. Thanks for sharing!
So curious…