tangy + crunchy pickled red onions { a little pick-me-up condiment }
Without haste make these. They take about three seconds to throw together and you can shove them on everything. I made them for the slow cooker citrus tacos the other night and Iβm in heaven. Put βem on a sandwich? Hell yeah. Iβve had them on salmonβ¦just delightful. Ummm mmm, sugar. Delicious.
This is a non-recipeβ¦so itβs not like Iβm thinkinβ this is the culinary feat of the year. But I think youβll love them so I wanted to share. Happy Thursday.
{ pickled red onions }
INGREDIENTS
- 2 medium red onions, peeled, cut in half and thinly sliced
- 1/2 cup rice vinegar
- 1 cup of water
- 1 tablespoon superfine sugar
- 1 Β½ teaspoons salt
INSTRUCTIONS
- In a bowl, combine the rice vinegar through the salt. Whisk together until fully blended.
- Shove the sliced onions in a clean mason jar.
- Pour the liquid on top. This is probably the easiest thing Iβve ever done.
- Close the jar and let them sit at room temperature for an hour. After that, refrigerate and use at will. I think these would be amazeballs on chili. Thoughts?
Peace.
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I really feel like pickling! Thanks for the inspiration!
Of course Trisha — thanks for stopping by!
Rebecca @ DH xo
Yaaay for Mexican food and pickled onions!!!!
I love your site, BTW. That kumquat curd (whaaaaa?!?) looks AMAZEBALLS. xox
Beau, you’re totally speaking my language… I’m making carnitas today and I just made a new batch to heap on top!! ;)
These look awesome! There’s this Mexican restaurant near my house that has these in the condiment buffet and I always have to stop myself from piling like a cup of them on top of my taco salads. I don’t know if that’s a weird thing to do or not but whatever. Bravo, love!