Lee Ann So my mom and dad came for a quick visit a little bit ago and brought us some stuff from their garden. I love fresh veggies from the garden! One of the things they brought, was a bunch of red onions. Now, I’m not normally a red onion fan. I usually go for Vidalia or yellow onions and use red onions only when a recipe specifically calls for them. So I started asking myself, ‘what can I use these in?’ when I was menu planning. And then I remembered that I happened to be watching Rachael Ray on Friday afternoon and saw that she made some pickled red onions to top off a Mexican Chicken Pizza. So, I just had to try making some. Here is what I used for my recipe and I’ll add some additional spices later to try different flavors! I hope you like them as much as I do!
- 2 each red onion I used small - you could also do 1 large
- 1 cup red wine vinegar
- 2 tbsp Sugar
- 1 tsp kosher salt
- 1 tsp dried oregano *optional
- 1 each jalepeno *optional - sliced very thin
- Slice the onions super thin. Like 1/8" thick. I use my mandolin so that they are all the same thickness.
- Whisk the vinegar, sugar and salt together in a mixing bowl until the sugar and salt have dissolved.
- Add the oregano and onions, cover and allow to rest for 2 hours.
- Store in a jar or resealable glass container in the refrigerator for up to a month.
