Today I come to you with a quick Pickled Red Onion recipe that I have been using a lot lately. Even though I am publishing this as a preparation for this Slow Cooked Beef Brisket Tacos recipe, I have used it so many times in the last couple of weeks, I thought it should be posted as a recipe in and of itself. If you have never used them, please stop what you are doing and give this recipe a try, because they have an ability to transform a simple dish into an incredibly delicious one.
And the uses are many. Simply add them in to your salads (especially egg and potato salads), sandwiches, tacos, burgers, hotdogs, etc. In addition to adding a refreshingly sweet and tangy flavor, they brighten your dish with their vibrant pink color.
But the best part of it is that pickling red onions is ridiculously easy. All you have to do is to slice a red onion in rounds (or half moon), blanch them, and then place them in a jar filled with a little bit sugar, salt, and apple cider (or white wine vinegar). It is that easy. If you want, you can also flavor them with black peppercorns, thinly sliced jalapenos, minced garlic, and thyme leaves.
And do not worry if you do not have one or more of these flavorings, because even if you were to just mix them with sugar, salt, and vinegar, they would still turn out fine. With that being said, there are a lot of recipes I have come across on the Internet that use cinnamon, lime, and even agave nectar (as a substitute for sugar) as a flavor booster. So feel free to play with the flavoring agents as you like.
Just like the oven-roasted garlic cloves I posted last week, I keep a jar of this simple condiment in my fridge at all times. If you are looking for a way to magically transform a simple dish to an extraordinary one, I humbly suggest you do the same.
Pickled Red Onions
- 3 cups of water
- 1 large red onion sliced thin rounds
- 1/2 teaspoon honey or sugar
- 1/2 teaspoon salt
- 3/4 cup apple cider vinegar or white wine vinegar
- 1 small jalapeno seeded and sliced thinly
- 4 black peppercorns
- 1 clove of garlic sliced thinly
- 2 sprigs of thyme
- Boil 3 cups of water.
- Set a mesh strainer over a bowl. Place the sliced onions in the strainer. Pour the water over the onions. Let it sit for a minute and then wash under cold running water. Drain completely. Set aside.
- Mix together the honey, salt, vinegar, jalapeno, peppercorns, and garlic in a jar.
- Place the drained onions into the jar. Place the thyme sprigs on top. Cover it with the lid. Refrigerate for at least 2 hours up to a week.
Recipe is adapted (with minor) changes from here.