It might be odd to some but, pickled onions are my favorite. I could eat them on almost anything and often do. Rather than waiting out weeks for pickled onions why not wait 10 minutes for quick pickled onions?
If you're not a professional chef and cutting veggies does not come easy for you, check out this video on how to cut onion. Martha does really know her shit.
These are great on tacos, salads, burgers, and pretty much anything you can think. I had to stop myself from eating the whole jar in one sitting.
1 large red onion
2 garlic cloves
1 c. white vinegar
1/2 c. red wine vinegar
1/4 c. sugar
1 tsp. kosher salt
1/2 tsp. Peppercorns
pinch of red pepper flakes
Start by cutting your red onion. Cut off the top and bottom of the onion and then slice onion in half, from top to bottom. Take off the outer peel. Put the middle of the onion down facing the cutting board. Using a very sharp knife slice onion into half moons, continue cutting until the onions are at your preferred thickness. Personally, I love thin onions!
Place cut onions and garlic into a large glass bowl and set aside
In a small saucepan on medium heat add your salt, sugar, vinegar, and peppercorns. Whisk until salt and sugar are both dissolved. Bring mixture to a medium boil.
Add liquid mixture into your onion and garlic bowl, making sure that all ingredients are submerged.
Once onions cool to room temperature, they are ready to eat! If you're not using them immediately, pour mixture into a glass container and store in the fridge for up to 3 weeks.
That's it, no 5 paragraph story needed on how pickled onions changed my life and cured my acne. Enjoy!