  Making pickled red onions takes 10-15 minutes, and you only need 5 basic ingredients you probably already have in your kitchen: red onions, white vinegar, water, sugar and salt.
Crunchy and tangy – pickled red onions add a brightness to almost any dish. Here are some examples of where you can use them:
Pickled Red Onions INGREDIENTS:
PREPARATION: 1. Thinly slice the onions. You can use a knife, or a mandoline if you have one. 2. Divide the onions between the two mason jars. If you are adding garlic and peppercorns, or jalapenos, you’ll want to add them here now. 3. Heat the vinegar, water, sugar, and salt over medium heat. Stir until the sugar and salt dissolve, about 1 minute. 4. Let the mixture cool slightly, and then pour over the onions. 5. Set the jars aside while they cool to room temperature 6. Once cooled to room temperature, then cover the jars and store the onions in the fridge. Once they are bright pink they are ready to eat. Note: they will keep for up to 2 weeks. Enjoy!
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 I love making this for the holidays, It is super easy, especially when you have a lot of other dishes to assemble. But that is also what makes it a great veggie side dish for any weeknight. They key to making this a time saver for you is to buy the pre-cooked beets in the produce section. To make this recipe I used 2 boxes of the pre-cooked beets.
Roasted Beets with Feta and Walnuts INGREDIENTS:
PREPARATION: 1. Wash, dry and place the arugula into a large serving bowl. 2. Slice the beets into quarters, or round slices as per your preference, and place them on top of the arugula. 3. Crumble the feta on top of the beets, and sprinkle the whole bowl with the walnuts and chives. 4. Drizzle the olive oil and balsamic vinegar in a zig-zag pattern across the top of the salad, and serve. |
AuthorKris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA. Archives
August 2025
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