Updated: Mar 26, 2020
While I love pickles, I used to steer away from pickled onions, that is, until I had my first Mediterranean bowl from #Cava. Pickled onions are great because they take the edge off of regular red onions which can leave your eyes watering at times.
By soaking them in vinegar and a sweetener you reduce that strong peppery flavor to a mild sweet flavor.
My favorite way to enjoy these is piled on top of our Greek Chicken Gyro but the options are truly endless with these guys. I always want to have a jar of these tucked away for when that craving hits.
I will be stuffing these pickled onions into all of my future burgers including these classic #brainsandbalance turkey burger favorites. This week I served these on top of a big bowl of arugula, veggies and all of the Mediterranean fixings. They are a fantastic counterpart to our Greek turkey meatballs or our Greek Marinated Chicken. It all comes together when they’re folded into a pillowy pita with tons of fresh veggies like my Tomato Cucumber Salad and drizzled (okay smothered) with my Homemade Tzatziki dressing.
Quick Pickled Onions
10 servings | Prep time: 1 hour Active Cooking time: 2 minutes
1/2 cup apple cider vinegar
1 cup water
1/2 tbsp salt
1 tbsp sugar or honey
1 red onion, thinly sliced (~300g)
Combine vinegar, salt, sugar and water in an air tight container until sugar and salt have dissolved.
Add thinly sliced onions to the container.
Seal and store on the counter for at least 1-2 hours prior to eating.
To eat, use a fork to scoop the onions out of the liquid and serve on top of your favorite Greek concoction, burger, salad or really anything.
Enjoy and keep the leftovers in the remaining liquid.
Nutrition facts shown below for a 30g serving of pickled onions, the recipe makes 10 servings.