Easy Pickled Onions

We had pickled onions on a recent trip to Texas. They were used as a condiment with barbecue. I love them, so I came home and hunted for a recipe to try!

Easy Pickled Onions

1 medium red onion, thinly sliced
½ cup apple cider vinegar
1 cup warm water
1 tablespoon sugar
1 ½ teaspoons Kosher salt

1. Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.
2. Place onion in a jar or bowl (I like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you’re in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.
3. Use pickled onions to top tacos, nachos, sandwiches, salads, and more!

Source: Shared Appetite (Yield: 1 jar)

Sun Dried Tomato Pesto

Sun Dried Tomato Pesto

½ cup sun dried tomatoes (minus the oil they were packed in)
2 tablespoons fresh basil leaves
1 clove garlic
2 tablespoons pine nuts (toasted)
2 tablespoons parmigiano reggiano (grated)
3 tablespoons olive oil (or oil from sun dried tomatoes)
salt and pepper to taste


Place everything into a food processor and puree.

Source: Closet Cooking (1/2 cup)