pickled red onions
Easy,  Garnish,  Recipe

Pickled Red Onions

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We do Mexican Monday. Occasionally followed by Taco Tuesday. Once in a while followed by Oaxaca Wednesday. Just kidding on that last one but tacos happen a lot around here. The conversation goes something like this:
“Well we did just eat tacos last night…”
“And your point is?”
or
“We probably shouldn’t have tacos tonight…”
“Don’t say such things!”

If you do any of the days above and know you are making carnitas next time, prepare some pickled onions the day before and be Rey de la Cocina (or Reina) when you serve elevated greatness to your special peeps or yourself.

In a pinch you can make it an hour before – just leave it out to cool and pickle. You can also use in just about any Mexican dish, on burgers or hot dogs, garnish a salad with them or make some seriously killer nacho fries. Or just take them in a corner somewhere and have at it. Enjoy!

Pickled Red Onions

Ingredients
  

  • 1 large red onion – thinly sliced
  • cups white vinegar
  • 2 TBSP sugar
  • 1 TBSP salt
  • 3 cloves garlic – smashed
  • 3-4 sprigs of fresh thyme
  • 1 TBSP black peppercorns

Instructions
 

  • Heat vinegar in small pot on high. Stir in salt & sugar. Add smashed garlic, thyme sprigs and peppercorn. Stir.
    .
  • Bring to a boil.
  • While you wait – cut your onion in half lengthwise and then slice in thin half rings.
  • Place onion slices into air-tight glass container (mason jar).
  • When liquid reaches a boil, carefully pour all the contents of the pot into the jar over the onions.
  • Close tightly and allow to cool before storing in the fridge. If using right away allow onions to cool room temperature for an hour before serving. Onions will last about 4-5 weeks in fridge.

Notes

Video is NSFW – language.

Music for cooking: John Scofield “Bump”

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