You can add lenaskitchen pickled onions to pretty much anything: tacos, burgers, sandwiches, nachos, grilled meats, salads, breakfast, eggs. A side of sharp quick-pickled red onion to transform any dish. Try it for yourself and you will be addicted too.
Keep a full WECK jar of these babies in your fridge and have it handy to add a delicious tart crunch to any dish. The pickled onions will last up to two weeks in the refrigerator, not that it’ll take that long for you to eat them all. We go through a batch in less than a week.
If you have been following me for a while and especially if you have seen my Instagram stories or LIVES, you know I love making sauces. It is one of my favorite things to make in the kitchen, well besides all the other food. But transforming dishes with flavors like a pickled onions or pickled anything is something I love doing. I don’t know if it’s being Ukrainian or what… but I LOVE me some pickled food.
I remember being little and watching my mom and grandma spending time cutting up different veggies to pickle for the winter so we can enjoy the bounty. We would keep everything in a basement that was more of a dirt basement with potatoes, onions, pears and apples. So cool to reminisce about old times.
Now a days I am all about instant gratification am I right? When I make my lenaskitchen marinated onions, the flavors take me back to my childhood, but done and ready to enjoy in about an hour or keep them in the fridge longer for more flavor infusion.
This couldn’t be any easier of a recipe. SImple 4 ingredients and put it together in no time. Lets get cooking… just kidding… lets get cutting. That’s it, cutting, smashing a bit with her fingers, pouring and stirring and a bit of waiting. They are ready to be enjoyed in about an hour, even better over night.
You can also use the recipe to add thinly sliced cucumbers or radishes and pickle them the same way.
I hope you guys love this as much as I do, just like I love my romesco sauce. Have you tried it? If not, what are you waiting for?
Also, I just want to let you guys know how much I love hearing from you guys. I love seeing your photos of my food you make, you guys are the best, keep it up and keep ’em coming. If you make these onions use the hashtag #lenaskitchenonions for a chance to be featured in my stories.
LENASKITCHEN PICKLED ONIONS
|1 large||red onion, peeled and sliced|
|2 cups||warm water|
|3/4 cups||rice, white wine pr champagne vinegar|
|1 1/2 tbsp||sea salt|
Peel the onion and cut in half, then into really thin slices.
Add to a mason jar or my favorite Weck jars. Use your hands and squeeze the onions a bit. Add warm water, vinegar and salt. Use a spoon and press the onions for a minute. Seal tight and refrigerate for a few hours or overnight.
Serve with your favorite taco, sandwich, burger, etc.
SIDE NOTE : A lot of you have been asking me if you can use regular white vinegar or apple cider vinegar and I don’t like them as much with those vinegars, I’ve tested them before and they weren’t my favorite. Other vinegars that go well here is champagne or white wine vinegars, they are lighter in flavor and tend to work best for this recipe too.
DID YOU MAKE THIS RECIPE?
If you give my LENASKITCHEN PICKLED ONIONS a try? Let me know what you think and what did you serve it with? Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram or tag me on my Facebook page! I love seeing what you come up with!