Pickled Red Onions

Summer makes me remember when I was just a young pup running around the yard barefoot, picking dandelions for my mom, and searching for little animals to capture and release. I was kind of a Tom Boy in those days, running around with crazy frizzy hair until it was time for dinner. Then, our family of four would sit down together to enjoy some hamburgers fresh off the grill with all the fixins. I am reminded of such simple pleasures every time I sit on my parents’ deck on warm summer nights.

Simplicity is what it’s all about when it comes to summer meals. These quick pickled red onions are a simple but exceptional addition to hamburgers, hot dogs, sandwiches- anything that calls out for a fabulous condiment. Personally, I’m one of those “would you like some fries with your ketchup?” kind of people, so condiments are important to me. I can’t get enough!

After a couple of hours in some rice wine vinegar and a touch of sugar, thinly sliced red onions take on a beautiful color and texture. The onions maintain their bite but take on a tart flavor that adds the perfect contrast to a juicy burger. Not to mention the gorgeous color. And guess what? You can do this with anything you’d like to pickle! Be creative! Do you have any unique veggies or fruits you like to pickle? I’d love to hear about them in your comments!

Pickled Red Onions

Makes about 2 cups

1 medium/large red onion, thinly sliced

2 cups rice wine vinegar

1 teaspoon sugar

In a medium bowl, combine the rice wine vinegar and sugar. Stir.

Add the onion slices and press them down to ensure they are covered in the vinegar. If needed, place a sheet of plastic wrap loosely over the bowl, then press another smaller bowl over the plastic wrap to help keep the onions submerged.

Place the bowl in the refrigerator and allow to pickle for at least 2 hours and up to 5 hours. Strain the onions of the liquid and return to an airtight container. Store in the refrigerator until ready to use. The pickled onions should last about 2-3 weeks.