Quick Pickled OnionsFriday, February 05, 2016
I'm a fan of having pickled veggies on hand for garnishing anything that needs a punch of acid. Pickled red onions are my absolute fave, and happen to be a taco standard. The technique works also for other veggies such as pickled fennel and serrano peppers, pictured above. I even enjoy pickling fruits like mangos and nectarines (with a slightly different recipe, so I'll hold off on that for the summer!) Below is an easy formula to follow. Pickled onions or hot peppers are ready in a few hours but are better if you give them a day to hang out in the fridge; fennel definitely benefits from a full day before serving. If you want to infuse other flavors, you can add things like dried bay leaves, peppercorns, chile flakes or cloves to the hot vinegar mixture, but it's not necessary to achieve pickling. Keep quick pickled veggies in the fridge and use within a couple weeks, if they last that long!
1 cup apple cider vinegar
1/2 tsp kosher salt
1 tsp sugar (optional)
1 red onion, thinly sliced
Variations: Substitute a thinly shaved fennel bulb for the onion to make pickled fennel. Pickled hot peppers can be made with thinly sliced jalapeno or serrano peppers.
Active Time: 10 minutes
Total Time: 2 to 24 hours
Yield: Makes about 1 cup
Special Equipment: Small pot, mason jar with lid
Warm apple cider vinegar in a small pot until steaming, stirring in the salt and sugar. Fill a clean mason jar with the sliced onions. Pour the hot vinegar (and spices, if using any) over the onions. You'll want the onions to be submerged, so top the jar off with a splash of water if you're a little bit short. Cover tightly and refrigerate for at least a couple hours, but preferably a day before serving.
Now that you have pickled onions, consider this an excuse to make tacos.