Last school year, I helped the parent/teacher organization do several luncheons for the teachers at Jack’s school. They were a little way to show our appreciation for all they did for our kids. And having seen all they do first-hand… those folks NEED to be appreciated! LOL! At the end-of-the-year party, we hosted a barbecue for them and I served these pickled onions alongside. Everyone enjoyed them so much, they asked me to share the recipe. So, here they are! Super simple, but super delicious! These are great served with barbecue and on a barbecue sandwich. They’re great on burgers and hot dogs, even on tacos! They’re great by themselves. You get the idea… lots of uses for them! Y’all enjoy!
- 2 medium red onions, thinly sliced
- 1 cup hot water
- 1 cup apple cider vinegar
- 1½ tablespoons sugar
- 2 teaspoons salt
- Place the onions in a quart jar with a tight fitting lid. It might be necessary to pack them down pretty hard to get them in there.
- In a small bowl. combine the hot water, cider vinegar, sugar, and salt. Stir until the sugar and salt have dissolved. Pour the liquid over the onions - enough to cover them fully. Place the lid on and refrigerate overnight, at least. Keep refrigerated. The red color on the onions will fade and the onions will turn a light pink. Serve on burgers, hotdogs, bbq sandwiches, by themselves, you name it! They're even great on tacos!