Steak and Provolone Paninis
Asian Pulled Pork Sandwich
I also add them to grilled ham and cheese sandwiches, on top of salads, and sometimes just eat them with some scrambled eggs. There is something about that tart and tangy bite with my food that just makes it go down all the better.
A funny story about the pickled onions on a sandwich - Father HATES most American food. After working in a hospital for multiple decades, he has lost all desire to eat anything that is grilled, with cheese on bread. (hamburgers, sandwiches - he does not like them at all.) However, last time he was at my house, I was dealing with nonsensical party prep for Son's birthday and could not manage to get anything fancy together for lunch one day. Father said he'd eat what we were having, and I thought I'd jazz up a sandwich with the pickled onions. Just a basic ham and cheese sandwich with the pickled onions. Guess what? Father LOVED it and said that he had never tasted a sandwich so good.
The moral? Pickled onions add that extra special touch to most sandwiches -and takes it from ordinary to special. They are like a great pair of earrings you have at the ready - only you put them in your food. The onions are SIMPLE to make, and you can leave them in your fridge for about two weeks.
2 red onions, sliced about 1/4 inch thick
1 tablespoon sugar
1 teaspoon salt
1 1/2-2 cups of white vinegar
In a large bowl (I prefer a glass bowl that has a tight sealing lid so I can just make, mix, and store in the same single container) add sliced onions, sugar and salt.
Pour vinegar over the salt and sugar and make sure to cover the onions fully. (You made need more or less depending on the size of your bowl)
Give a quick stir and then cover and place in the refrigerator for at least 24 hours and up to 2 weeks.
24 hours later, the pickles transform into beautiful, bright pink deliciousness