I am not a big fan of condiments.
There, I said it. You’ll never find me adding ketchup to anything, including French fries (that role is reserved for beloved hot sauce in my opinion and only on occasion). My kids think this is crazy, but what can I say? I don't see the appeal. Mustard is wonderful on some things, and mayo is essential on a BLT, but other than that, these items don’t feature prominently in my life.
I am, however, a giant fan of pickled red onions. They’re perfect with breakfast (oh, hi, eggs!), they’re great for lunch (best sandwich or toast accessory, ever), and they’re marvelous for dinner (tacos and Buddha bowls topped with pickled red onions are next level!).
My favorite part about this whole pickled red onion obsession is that they’re easy to make. I have a jar in my fridge at all times, and I highly encourage you to do the same. A refrigerated jar will last about 3 weeks (if you don’t eat them before then!).
Here’s how to make those pickled onions:
- Thinly slice a red onion and place the rings in a strainer.
- Boil 2-3 cups of water, and pour slowly over the onions. This takes the edge off a little.
- In a jar big enough to fit all of the onions, add 1 teaspoon of salt + 1 teaspoon of sugar + 1 cup of white wine vinegar. Stir until the salt and sugar are dissolved.
- Add the onions.
- Give the jar a little shake and let it sit for at least an hour. The flavor only gets better with time.
Enjoy with absolutely everything! 😎
Here’s a similar idea, and a fun snack that’s definitely elevated by the tang of pickled red onions: roasted sweet potato chips with avocado, pickled red onion and micro greens.