Grilling season has arrived, and pickled red onions are just the topping your taste buds have been missing! Burgers, hotdogs, tacos and more, it is as simple as 1,2,3! Let’s get started.
2 Medium Red Onions
1 C. Hot Water
1 C. Apple Cider Vinegar
1 ½ Tbsp. Sugar (Or honey if preferred)
2 tsp. Salt
1.) Thinly slice onions or if you are in a time crunch purchase already sliced onions from your favorite grocer. Place the onions in a quart jar with a tight-fitting lid. You may have to really pack them down to get them all in there which is fine.
2.) In a small bowl combine the hot water, vinegar, sugar, and salt. Stir until the sugar and salt have dissolved. Pour the liquid over the onions – enough to cover them fully.
3.) Place the lid on and refrigerate at least 12 hours. The red color on the onions will fade and the onions will turn a light pink. Keep refrigerated for up to two weeks.
Pickled Red Onions add just the right flavor to any of your grilling dishes and is a delightful surprise for your taco entrees. Share photos on social media with #FourWindsCasino or by emailing photos to firstname.lastname@example.org. Tune in to more Cooking Creations with Chef Brandon on our Instagram and Facebook accounts for step by step videos.