Pickled Onion + Cucumber Salad

Pickled onions are so great because they have a crisp sweetness while simultaneously removing that strong bite in a raw onion. They’re great in salads, burgers, tacos, salsas, etc.

To quick pickle onions, all you need to do is slice your onions thinly and add them to a sealed jar with a hot water, vinegar and sugar concoction. Then leave them in the fridge for anywhere from 30 minutes to 2 weeks. The longer the pickle, the more intense the flavor and, in my opinion, the better.

To be clear, you don’t need to pickle anything for this recipe. If you’re short on time, you can use the red onion in it’s raw, natural state and you’ll still have a delicious cucumber salad.

• A mason jar or any sealable container
• A mixing bowl
• A small saucepan

• Fresh dill: each tbsp of fresh dill can be substituted for one tsp of dried dill. For example, 1/4 cup of fresh dill can be substituted for 4 tsp of dried dill.
• Extra virgin olive oil: I do not recommend using any other oils for this dish. Olive oil has a fresh and mild flavor that pairs best.
• Red onion: you could use any type of onion to pickle (white, sweet, yellow, shallot) but red onions are most popular for raw eating because they are not as overpowering as other onion varieties.