Add lenaskitchen pickled onions to pretty much anything: tacos, burgers, sandwiches, nachos, grilled meats, salads, breakfast, eggs. A side of my pickled onions will 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 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. It goes on everything I make, well most everything.
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 lenaskitchen pickled onions, the flavors take me back to my childhood, but done and ready to enjoy in a few short hours or keep them in the fridge longer for more flavor infusion.
You guys have been asking about this recipe for a while, so I finally got around to posting this. I hope this becomes a regular in your fridge and something you serve at most meals. I sure do and love it.
This couldn’t be any easier of a recipe. Only 4 ingredients and it comes together in no time. Lets get cooking… just kidding… lets get cutting. That’s it, cutting, smashing a bit with your hands, pouring and stirring and a bit of waiting. They are ready to be enjoyed in about about 4-12 hour, but better overnight.
USE THE PICKLING RECIPE TO ALSO PICKLE :
Thinly sliced cucumbers
Cabbage, to this one I add a few cloves of garlic, fresh dill and a bay leaf
Daikon rash, either sliced thinly or cut into matchsticks
I hope you guys love this as much as I do, just like I love my romesco sauce. Have you tried it?
If you make LENASKITCHEN PICKLED ONIONS, please be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
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.
- 1 large red onion
- 3/4 cup rice vinegar preferred (no sugar added version), or sub with white wine vinegar or champagne vinegar
- 2 cups water
- 1 1/2 tbsp sea salt
Peel red onion in half, peel and slice really thin into half circle slices.
Add onions into a bowl, rinse with warm water and lightly squeeze the onions. Drain the water.
Refrigerate them for at least 4 hours, best over night. Reuse the liquid up to 4 times, Adjust vinegar and salt each time if needed.
TIP : Reuse the liquid up to 4 times. Make sure to adjust the salt, vinegar and water ratio to taste when you do.
VINEGARS : Make sure your rice vinegar DOES NOT have any SUGAR. It will change the flavor. I would NOT recommend apple cider or white vinegar. They are just not the perfect fit for this pickling liquid. I've tried them with both and didn't like them, it overpowers the flavor too much, so you won't the intended flavor that I have for this recipe.