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.