Pickled Red Onions

Time to get the condiments ready for Fourth of July weekend! Pickled red onions are a must for summer barbecues, salads, sandwiches, hot dogs and hamburgers, bowls, salads, and more. You can put them on just about anything and they add a nice zing! They keep nicely in your fridge for a month- they tend to be gone after a few weeks. They are so easy to prepare and pretty too! 

Pretty in Pink - Pickled Red Onions 

 2 red onions

 1 cup white or cider vinegar

 1/2 cup water 

1 and 1/2 tsp salt 

1 T sugar

1. Cut onion in half and slice into half rings. 

2. Place in pan with 1/2 cup water, 1/2 cup vinegar, and 1 tsp salt. Bring to a boil and simmer until onions are pink and softened. 

3. Drain and put into a bowl with remaining 1/4 cup vinegar, 1/2 tsp salt, and sugar.  Stir and store in a glass container in your fridge.