Quick pickled onions with Thanksgiving leftovers in mind.

Red Onion

Thanksgiving is great. Love it. Thank you, America. Especially for the sweet potato bake. But I’m not going to lie – I might actually enjoy the leftovers more than the dinner.

This year, my sister is heading out to NYC for her first run in with a savory dish covered in mini marshmallows. Exciting stuff. And she’s as big a leftover fan as I am – we both live for our Christmas evening sandwich. So this year, I’m stepping it up a little with a few extras to make things particularly great.

Quick pickled onions

And I really mean quick. This takes this takes 5 mins of prep time, and you can be eating picked onions on your sandwiches an hour later.

½ cup apple cider vinegar
1 tbsp sugar
1 tsp salt
2 cloves
6 red peppercorns
1 medium red onion

Stir the sugar, salt and spices into the vinegar until the sugar dissolves. Slice the onion as thinly as you can (ideally, use a mandolin). Combine onions and vinegar, and let them sit at room temp for an hour or up to 2 weeks in the fridge. Done.


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