Quick Pickled Onions

I love onions, but I don’t always love crunching on raw onions.  My husband and children, on the other hand, can eat onion slices like they’re carrot sticks.  It’s just not for me.

Recently, I was making my husband his favorite meal, beans (in this case, black-eyed peas) and cornbread, and he absolutely cannot eat his beloved beans and cornbread without chopped raw onions.  Buuuuuut, I don’t like crunching on raw onions, and although a bowl of Smoky Black-Eyed Peas or pinto beans is delicious, it is a bit boring in the looks department.  So this time, I decided to try something different.

My husband had snagged a bag of beautifully sweet, Southern Vidalia onions and I decided it was time for some pickling.  Not a traditional two-week pickle, though.  This one had to be fast.  I grabbed some vinegar, a little salt, and sugar, and went to town.  Even after a few minutes in this tangy brine, the thinly sliced onions had lost that raw crunch and softened slightly to a barley sweet and oh-so-satisfying pickled onion.  Just what I was looking for!

Whether you enjoy these atop our Smoky Black-Eyed Peas, a salad, sandwich, or straight from the jar, they’re sure to be a winner.  I’m glad I got a picture of these before we ate because they didn’t last long.

Need jars?  These are great and make your pickles look like they came straight from the farmers market!  Mason jars work well, too, and you can never go wrong with those.  I have an obscene amount of mason jars and I’m not ashamed.

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