Pickled onions are everywhere these days, and for good reason. One of my favorite things to eat is a fried oyster slider at Island Creek Oyster Bar in Boston. Sure, the mini brioche roll is amazing, the aioli is a nice touch, and the oyster is delicious, but really, it’s the pickled onions that bring it all together. And it turns out to be ridiculously easy to make them yourself. You can use pickled onions to top tacos, add to sandwiches, add to salads, or add to pretty much anything else you can think of. And believe me, you will want to add these to most things. So give it a try!
- 1 large red onion, thinly sliced
- ¼ cup sugar
- ½ cup white or rice wine vinegar
- 1½ teaspoons kosher salt
- 5 whole black peppercorns
- Place the sliced onions in a glass bowl or jar. Be sure not to use a plastic or metal container.
- Bring the sugar, vinegar, salt, and peppercorns to boil in a small saucepan. Pour the mixture over the onions, cover, and let cool. Once cool, keep refrigerated and enjoy. The pickled onions will keep for several weeks.