Some things you can do with pickled onions are.
Eat them plain.
Add them to hamburgers, soups, stews etc.
Add them to a salad! This roasted cauliflower salad and this grilled potato salad show them off well.
Stuff them in a sandwich!
Pile them on a burger!
Top them onto any Mexican dish!
Add them to a bowl!
You can also add pickled onions to sandwiches or hot dogs.
Brighten up any deli sandwich, burger, or saucy BBQ sandwich.
Tacos: The sweet acidity is especially good on fish tacos and carnitas.
Mayo-based salads: Add chopped pickled red onions to egg salads and potato salads, or use as a topper for deviled eggs.
Pickled onions are onions that are pickled in a solution of vinegar and salt, often with other preservatives and flavorings.
There is a variety of small white pickled onions known as 'silverskin' onions; due to imperfections they are pickled instead of being wasted.
Pickling onions are usualy thin layered and small.
Similar to pearl onions, but a little larger, and a little smaller than boiling onions, although the boiling type can also be used.
The vinegar in pickle juice can help your belly stay healthy, too.
Vinegar is a fermented food.
Fermented foods are good for your digestive system.
They encourage the growth and healthy balance of good bacteria and flora in your gut.
Homemade pickled onions will last about 2-4 weeks in the fridge, while store-bought pickled onions can last 2-3 months after opening.
Always make sure to check your expiration dates on store-bought food.
And if there's any mold, throw the whole jar away.
Fermented vegetables such as sauerkraut or pickled red onions contain high amounts of good probiotics and digestive enzymes.
Maintaining a healthy gut flora can aid your digestion and overall energy levels.
When your pickles are placed in enough vinegar and the jar is properly sealed, they should be safe to eat.
The trouble comes when the canning process isn't performed correctly.
If any of the canning steps aren't followed exactly, your new creation could become a breeding ground for harmful bacteria like botulism.