To say I love onions would be a huge understatement. So I can never resist picking them up at the farmers market, because I know I’ll use them in just about everything I cook. I recently learned that red onions come into season just a bit later than the white and yellow varieties (at least in Colorado), so I’ve been waiting patiently for them to make an appearance at the local farm stand.
When choosing onions, look for dry, firm bulbs that feel heavy for their size. Avoid soft spots and green sprouts. You can store whole onions in a mesh-type bag for up to two months in a cool, dark, dry space–I keep mine in the basement. Because of the high water content in sweet onions, they may only keep for up to two weeks. Also, don’t store onions near potatoes. The moisture and gases emitted by potatoes will cause the onions to rot. A cut onion with the skin on can be tightly wrapped and refrigerated for up to four days.
My husband and kids aren’t big onion fans, but they love anything pickled, so I thought I’d try pickling some red onions. They’ve actually been pretty willing to try these pickled onions on burgers, hot dogs and tacos. I, of course, would happily eat them straight from the jar. They’re super easy to make, have such a pretty color, and will last in the refrigerator for several weeks.
Pickled Red Onions
- 2 medium red onions, thinly sliced
- 1 cup apple cider vinegar
- 1 teaspoon salt
- Place sliced onions in a medium saucepan and cover with water. Bring to a boil for one minute. Drain.
- Return the onions to the pan and add cider vinegar, salt, and just enough cold water to barely cover the onions. Bring to a boil over high heat and cook for one minute.
- Transfer the onions and brine to a glass jars. Let cool, then cover and store in the refrigerator for up to 3 weeks. Serve with burgers, hot dogs, salads, tacos and sandwiches.