Instantly give any dish an upgrade with these easy pickled onions. 
When I was a little girl, there were only two kinds of onions I would eat. I loved my Dad’s Grilled Vidalias because they practically tasted like candy. I also loved my grandpa’s fresh spring onions from his garden. Other than that, I didn’t touch them.
Then one day, and I don’t remember when, it seemed I was putting onions on everything. Grilled, caramelized, raw, or pickled…it’s all good. 
I love having quick pickled onions on hand. They are so easy to prepare, totally affordable, and the perfect way to pack a good flavor punch in any dish.
I combine thin sliced red onions, red wine for acidity and color, red wine vinegar for tartness, fresh garlic for bite, and sugar for sweetness. To top it off, I add salt and pepper, of course, and a generous teaspoon of red pepper flakes for some heat. 
I love that they add subtle crunch and flavor without overwhelming a dish. They are more mellow than a raw onion, yet vibrant enough to take notice when they top a dish…and 30 minutes is all you need to get them. 
They are the perfect colorful and flavorful addition to any meal, like my smoked brisket and blue cheese butter sandwich. 
Do you like pickled onions? What do you put them on?
Hot and Spicy Quick Pickled Red Wine Onions
Instantly give any dish an upgrade with these easy pickled onions.
- 2 red onions (julienned)
- 1/2 cup red wine
- 1 cup red wine vinegar
- 2-3 garlic cloves (thinly sliced)
- 2 teaspoons kosher salt
- 1 tsp pepper
- 1 tbsp sugar
- 1 teaspoon red pepper flakes
- water for topping off
- Thinly slice the onions with a sharp knife.
- Add the onions to a mason jar.
- Pour red wine and vinegar on them to cover the onions.
- Add all the ingredients.
- If necessary, top with enough water that the onions are covered.
- Cover and shake.
- Let sit at room temperature for 30 minutes to 1 hour.
- Enjoy right away or cover and chill.
- Drain onions before using.
- Will keep in the fridge for up to one month.
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