- 1 red onion, thinly sliced from root to stem
- Approximately 1/3 of your container’s volume of white vinegar
- Approximately 1/3 of your container’s volume of water
- 1/2 teaspoon salt (or to taste)
- Optional: 1/2 to 1 teaspoon sugar
- Add the onion to a medium-sized glass jar. (Might be a good opportunity to reuse an empty pickle jar.)
- Add water, vinegar, salt, and optional sugar to a small or medium sauce pan. Bring to a boil.
- Pour the liquid over the onions, and let cool before transferring to the fridge. Ready to eat when the pickles have taken on a vibrant pink color.
Check out Ethan’s site and YouTube channel for lots of amazing recipes, techniques, and general cooking knowledge. I personally have learned a lot by subscribing to his content. What I love about his channel is that he doesn’t just say “Do this”; instead, it’s “Do this, and here’s why”. To retell a saying I heard while working with a large online retailer, “In God we trust–everyone else, bring data.” And Ethan does.
And if you watched the video, then you’re familiar with his seemingly outlandish claim. Turns out, it’s not bad. Better than plain peanut butter, but the wife and I both agree that it’s not as good as regular ol’ PB&J.