I was so excited when, at the grocery store last week, I noticed the first of this season’s walla walla onions. For those who’ve never have them, walla walla onions are an incredibly sweet, ridiculously huge variety of onion grown in and around Walla Walla, Washington (yes, real place). They have a short shelf life and are only available this time of year and so they are quite a treat.
I bought one without having any plans for it and proceeded to let it sit on my counter for a few days. My favorite way to enjoy walla wallas is to grill them and put them on a burger. But it has been way to HOT to grill, if you can believe it, and I began to worry that this precious onion would go to waste. That’s when I got the idea to pickle it. While red onions are usually the ones I see turned into pickles (so good on sandwiches, salad, and tacos!), I decided that the walla walla would be a perfect variation. And I was right.
Quick Pickled Onions
adapted from Bon Appetit
- 1 onion, thinly sliced (walla walla or red would work well)
- 1/2 cup apple cider vinegar
- 1 cup water
- 1 Tbsp sugar
- 1 1/2 tsp salt
In a large jar, mix vinegar, water, sugar, and salt until dissolved. Add onion to the jar, place the lid on top and shake until the onion has been coated. Let sit at room temperature for 1 hour and then refrigerate for up to 2 weeks.