Quick Pickled Red Onions

Prep Time
5 min
Servings
one 12 ounce jar
Quick Pickled Red Onions

These tangy sons of bitches add a crunch to any salad, sandwich, or try em in a taco. Plus the pink makes even the most basic dishes look elevated as hell. Easy, tasty, instagrammable. 

Ingredients
1/2 cup water
1/2 cup rice vinegar or white wine vinegar
1/2 cup apple cider vinegar
1 teaspoon sea salt
pinch of sugar
1 medium red onion, thinly sliced in circles
Directions

Place the water, vinegars, salt, and sugar in a small saucepan and bring it to a boil on the stove. Stack all the sliced onions in a 12 ounce glass jar, one that's ok with taking some heat and has a lid. Once the vinegar is rolling, turn off the heat and pour it over the onions, making sure they're all covered. Let it cool on the counter for a couple minutes then toss on the lid and stick it in the fridge. Serve after 30 minutes or let them hang out in there until they're all the way chilled.

Eat within 2 weeks.

Pairs With...

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In case you haven’t been outside lately, summer is here with a goddamn vengeance. Which means it’s burger season. But don’t fire up that rusty ass grill, you’re probably outta propane anyways.

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Burgers are so bland that’s why you basically gotta dress that shit up with a salad after you grill it. CUT OUT THE MIDDLE MEAT AND JUST GRILL A SALAD. 

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