A few months ago I made something that called for pickled onions to be served with it. I have no idea what that particular recipe was, mainly, because the recipe made quite a bit and we’ve used them on so many different things, everything just blends together in the recipe box that is my mind.

It’s interesting how the mind works… I can recall a recipe or a flavor or a taste or a concept – but not always recall the source. I think it’s sensory overload. Or the drugs I took in my youth…

Whatever the reason, we’ve been keeping a jar of the onions in the ‘fridge, since they really are good on anything – like on a grilled chicken breast, tonight.

I’ve made it with apple cider vinegar and white balsamic, thus far. I think just about any vinegar would work.

Play with it!

Pickled Onions

• 1 red onion, very thinly sliced
• 2 radishes, very thinly sliced
• 2 cloves garlic, very thinly sliced
• 1/2 cup vinegar
• 1 cup water
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Mix vinegar, water, sugar, salt, and pepper together. Place thinly sliced vegetables in a mason jar and cover with the vinegar solution. Cover and refrigerate. It will keep indefinitely – although you’ll use it up in no time!