Pickled Red Onions
Author: Heather Bursch
  • ½ red onion sliced or diced
  • ¼ cup white or cider vinegar
  • ½ cup water
  • ¾ teaspoon of salt
  • optional: 2-3 teaspoons of sugar for sweet pickles
  • 1 small jam jar or container with lid
  1. Fill jar with sliced or chopped onion pieces
  2. In a liquid measuring cup, whisk the remaining ingredients together to dissolve salt and/or sugar.
  3. Pour liquid mixture over your onions.
  4. Top your jar with the lid and shake it up and down a few times.
  5. Let your onions sit room temperature for at least an hour before using.
  6. Refrigerate leftovers for a couple weeks.
  7. Recipe can easily be multiplied.
Recipe by She Made It She Might at http://shemadeitshemight.com/2015/07/02/classic-potato-salad-with-pickled-onions/