This morning I pulled the last of my Salsa Chicken out of the freezer that I made just before Christmas to warm up for dinner. It was a lifesaver a couple of nights over the holidays when we were just having too much fun to get in the kitchen and cook dinner. I made rice per my usual accompaniment, but I was in the mood for a little twist, so I made a batch of pickled red onions this afternoon to give it a little punch.
These are so good and so easy to make. They’re just the right amount of sweet and tart with a little bite from the onion. And I love the pink color they become after sitting for a couple of hours. We love these on almost anything. Salsa chicken, tacos, steak, eggs. I think they are good on almost everything, actually. They keep in the fridge for about two weeks, so you can try them on lots of dishes. Or you might find yourself just eating them straight out of the jar.
Pickled Red Onions
1/2 cup apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 cup water
1 red onion, thinly sliced
Place vinegar, sugar, salt, and water in a large mason jar and shake to dissolve sugar and salt. Add the onion and give a light shake to cover onions with liquid. Let sit at room temperature for 1 hour, then chill until ready to serve. Drain onions before serving. Can be kept in refrigerator for two weeks.