In about an hour, you can turn red onions into a zippy condiment: pickled onions. I use it on hamburgers, salads, potato salad, sandwiches, with cheese and crackers, throw it on a steamed veggie (kale, spinach). It’s an-all around great garnish.

Erin’s 1:1:1 Pickles
(Water, sugar, red wine vinegar)

Slice 2 red onions into thin slices, about a quarter inch thick.

Bring to a boil: 1 cup water, 1 cup red wine vinegar, 1 cup sugar. Once solution is boiling remove from heat, add sliced onion, and cover.

Let onion sit for about 30 minutes before serving.

Once cooled, store in a screw-top container in the refrigerator with enough vinegar solution to cover onions. Will keep for a few weeks.

This recipe is great because you can increase or decrease the volume of water/vinegar/sugar based on how much onion you want to pickle! Just keep it 1:1:1 and you’ll have success!

Erin Kirkpatrick

Erin, who works in our marketing department, has cultivated her love of gardening in her 14 years at Gardener’s Supply. She has a small space, but tries to grow something new every year. “Gardening has changed the way I interact with vegetables. 14 years ago I never would have even tried a pickled red onion, but now I love them!”