I’ve been making these quick-pickled onions all summer to top off a variety of grilled meats. We’re trying rotating a variety of burgers, and I’ve found these pair best with salmon burgers (and a bit of tartar sauce instead of ketchup) and buffalo burgers.
I’m not big in to canning (no homemade pickles or jams… yet. It could happen), but I do think that adding a bit of an acidic note does a lot to brighten up otherwise familiar recipes. By adding sliced onions to a brine for a brief time (about 30 minutes), a simple, flavorful condiment gets added to the barbecue lineup.
The pickled onions are good after just 30 minutes, but I usually try to let them marinate in the brine for about 2 hours before using them. They keep well for about two weeks, covered and stored in the refrigerator.
1/2 red onion, thinly sliced
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup vinegar
2 cloves garlic
1. Combine the sugar, salt, and vinegar together in a small bowl or jar and stir until the sugar and salt dissolve.
2. Add the sliced onions and whole garlic cloves to the brine. Cover tightly and refrigerate for at least 3o minutes.