Quick Pickled Onions
The other day my friend had me over for some tacos. It was a lovely spread that consisted of homemade corn tortillas, shredded beef brisket, a big bowl of crumbly cotija cheese, and a whole plate full of limes. I love limes!
However, there was one component that made my whole taco-filled afternoon, some pickled red onions. As much as I love pickled onions, I hadn't made any in quite a while, so the other day I set about remedying that sad lack of pickled onion situation.
There was half a red onion languishing in my refrigerator, a morbid state of leftover onion affairs resulting from a previous night's hamburger dinner event. I plucked that lonely little sulfurous item from the fridge and set it on my cutting board.
Next, I proceeded to thinly slice the onion. A mandolin would work nice when it comes to slicing things for pickling, you know, for slice uniformity, but I don't have one and I don't know if I ever will. Even though I find kitchen gadgetry fascinating, a lot of the time I will just use my trusty chef's knife or other tools that I utilize every day rather than digging out a specialized gadget. It's probably because I am lazy and usually have a ton of other things to do.
After I got the onions nicely sliced (for me anyway), I stuffed them in a pint canning jar. It was then time to construct the pickling liquid.
A bit of salt, sugar, vinegars, and water later, I had a pickling solution brought to a boil and poured it over my jarred, sliced onions. You want the liquid to completely cover your onions.
I then slapped a lid on the soon to be tasty topping and plunked it into my fridge. I usually let my onions pickle at least over night, if not a couple of days, but let's face it, when I know they are there they are so going to get eaten sooner rather than later.
And that's all there is to it! You'll have to pardon me, but I have to flee and gleefully eat pickled onions now, with tears of un-adulterated, because my food is flavor-enhanced, joy!
Quick Pickled Onions
1/2 onion-sliced
1/4 cup apple cider vinegar
1/4 cup white vinegar
1 cup hot water
1 1/2 teaspoons salt
1 teaspoon sugarSlice onion and pack in a pint canning jar. You want your slices to be fairly thin and uniform.
Place vinegars, water, salt, and sugar into a small saucepan and bring to a boil.
Pour pickling liquid over the onions and let them sit for at least twelve hours or so in the refrigerator. They are then ready to eat and should keep well for at least a couple of weeks, if they last that long!
And as most of the time, all of the images in this post were taken on the author's doesn't leak tears when onions are sliced in its vicinity iPhone.