These pickled onions are an great option to spice things up a bit and add flavor to a dish. I whipped up a batch of these last weekend in no time at all and we had them on top of a yummy black bean burger. (Recipe to come soon.) They were a perfect compliment to the burger.
Last fall, I served these onions piled onto bar-b-cue grass fed beef sliders when we tailgated at the Clemson football game. Pickled onions will be fabulous served on a grass fed beef, bison or turkey burger and will add zing to any Panini or wrap as well. They could also be served as an appetizer on a pickle tray with olives and other pickled veggies.
Flavorful condiments like these onions add so much to your healthy meals. It is much easier to stay on track with your clean eating when the food doesn’t taste like cardboard. Variety is key in my opinion.
This recipe does have a bit of sugar added. On the rare occasions when I do add sugar to a recipe I always use a unrefined organic sugar. Many times I use an alternate sweetener such as honey or agave however, neither of those would work well for this recipe.
Hope you’ll give these fabulous red onions a try. 🙂
|Quick Pickled Red Onions|| |
- 1 Tbsp. of extra virgin oil oil
- 2 large organic red onions, peeled and sliced
- 1 cup of organic apple cider vinegar (I used Bragg's brand)
- ¼ cup of organic unrefined light brown sugar
- 1 tsp. of garlic powder
- A pinch of salt (I used Real salt brand)
- A pinch of cracked black pepper
- Slice onions and heat olive oil in a medium saucepan over medium to high heat.
- Place the onions into the saucepan and cook until softened, approximately 5-8 minutes. Stir often.
- Once softened, add the cider vinegar, sugar, garlic powder, salt and pepper and stir well to mix all ingredients.
- Reduce heat to medium low and simmer the onions until the liquid has reduced and the onions and sugar have caramelized. Approximately 20-30 minutes. Stir often to avoid sticking and you may want to reduce the heat to low and lengthen cooking time.
- Once done, remove from heat and cool completely.
- Store in an air tight glass container in the refrigerator. (I used a canning jar) Will keep in the refrigerator for 2 weeks.
A while back I posted a recipe for pickled red onions. That particular recipe was inspired by Sue from The View from Great Island. It is a bit different than this recipe, but….is really good as well.