Pickled Red Onions

Recipe created by Chef Crusco Catering in Austin, TX

Ingredients

• 1 cup Red wine Vinegar
• 2 tbsp. Sugar
• 3 tsp. Coarse Salt
• 2 small Red onion – thinly sliced
• 1 tbsp. Peppercorns

Directions

1. Whisk first 3 ingredients and 2 cups hot water in a small bowl until sugar and salt dissolve.
2. Add a few ice cubes to cool down in the refrigerator for 10-15 minutes.
3. Place onions and peppercorns into a jar or deli container.
4. Pour vinegar mixture over and let sit at room temperature or in the refrigerator for 1 hour minimum.
5. Note: you can make 1-2 weeks ahead. Just cover and refrigerate.
6. Drain onions before using as a topping for smash burgers, salads and tacos. Enjoy!