Pink and Pickeled

A mini-dinner party this month highlighted a new winning side dish. Pickled onions! Easy, pretty and tasty. I didn't have to even explain to guests how to eatem. They were devoured. I've been topping salads and beans with the leftover pickling juice. Incredible.

Make em this way:

1 medium red onion, thinly sliced into half moons
1 jalapeno pepper, quartered length-wise, use seeds for a super kick, or leave out
1/2 cup apple cider vinegar
1/2 tsp oregano
1/2 tsp salt
1/2 tsp sugar

Put all the ingredients in a glass jar. Close tightly with lid. Shake vigorously. Place in fridge at least 12 hours before serving. Serve!

The onions should keep for a few weeks. I used them as an accompaniment to kabobs. The pickled gems would be good with anything. Try: on a sandwich or burger, next to pork, on top of steamed veggies, with your rice and beans, garnishing a dip, in some slaw, or 1000s of undiscovered places.

Originally Posted: 4/19/09