The past few days have been hot. Like really. Freaking. Hot. Why is it in the 80s and 90s in June in Washington? I do not live here for hot weather. Ridiculous.
Anyway. It was just too hot to cook tonight. Salad to the rescue.
Just a salad, right? Nothing special? But wait. What are those little purple gems sprinkled over my salad?
Pickled. Red. Onion.
Aka the bomb. These little toppers are small but mighty. They pack a delicious, tangy punch that is sure to step your salad up a notch. Or a sandwich, or wrap, or bowl, or…
I could go on. I don’t think it’s necessary though. Just trust me. These are good.
Did I mention they are quick pickled? You don’t have to wait months, or even a day to eat these.
Okay. Onto the recipe.
MASON JAR QUICK PICKLED RED ONION
1 small red onion
1 cup red wine vinegar
2 tablespoons brown sugar
1/2 teaspoon salt
Combine vinegar, brown sugar, and salt in a pint size mason jar.
Microwave 2-3 minutes, until boiling.
While the vinegar mixture is in the microwave, thinly slice your red onion.
Carefully (!!) remove the mason jar from the microwave. As in, use a pot holder or a towel because that baby will be hot.
Add onion into mason jar, screw on lid, and wait a few hours until the liquid has cooled before consuming.
I let mine cool in the counter because I’m very concerned that if I place the hot mason jar onto a cold fridge shelf, everything will shatter and all the foods will be ruined. Cool yours wherever you please, but don’t blame me if your refrigerator explodes.