Burger season is in full swing and pickled onions are an excellent addition to your fixin’s bar. A buttered and toasted brioche bun, tender lettuce, ripe heirloom tomatoes, and crisp pickled onions transform a ho-hum burger into something spectacular.

The Washington Post wrote an article about a tiny butcher shop called The Farmer’s Daughter Market & Butcher (Capon Bridge, WV) which makes “world-class burgers” featuring theses pickled onions. I visited the quaint shop and it’s as charming as you might imagine. In addition to being a full-service butcher, they offer fresh produce, house-made sausage, cold cuts, subs, pantry staples, and so much more - I love this place! The owner has been kind enough to share his simple recipe for quick-pickled onions so you too can have a world-class burger experience in the comfort of your own home.

This is a “quick” pickle so be sure to slice the onions very thin (like 1/8-inch), which will allow the pickle solution to fully penetrate the onions. Use a razor-sharp knife (here’s mine) or a mandolin slicer.

Items used to make this recipe:

(affiliate links)

• awesome Japanese knife https://amzn.to/37SOWxn

• walnut cutting board https://amzn.to/3Jpaovc

Quick-Pickled Red Onions

makes 2 cups

Printable Recipe

Ingredients

• 1 medium red onion (about 5 ounces), halved and thinly sliced (1/8-inch slices)

• 1/2 cup water

• 1/2 cup distilled white vinegar

• 2 1/2 teaspoons sugar

• 1 teaspoon fine sea salt

• 1 teaspoon freshly minced garlic

• 1/2 teaspoon mustard seeds (see note)

Directions

1. Place onions in a glass jar that has a tight-fitting lid.

2. In a non-reactive container (glass, plastic, stainless, ceramic), make the pickle solution by combining together the water, vinegar, salt, sugar, minced garlic, and mustard seed; stirring until salt and sugar are completely dissolved.

3. Pour pickle solution over the onions; rest for a few hours or overnight before using.

4. Cover jar with lid and chill leftovers; they will last in the fridge for up to a month.

Notes

• For the best flavor, Pete prefers to use brown mustard seeds - If you can’t find them, yellow mustard seeds may be substituted.

• Avoid mixing the pickle solution in “reactive'“ containers such as unlined cast iron, unlined copper, or aluminum. Examples of non-reactive containers are enameled cast iron, tin-lined copper, stainless steel, glass, or ceramic, plastic.

• Pickled onions are great on more than just burgers - use them on pull pork, potato salad, tacos, beans, tossed salads, etc.

adapted from Pete Pacelli of The Farmer’s Daughter Market & Butcher