You know when you are rushing around the kitchen making tacos and you suddenly realize that pickled onions would have been perfectttttt on the tacos, but you are not the kind of person who realizes that at 7 a.m and makes them in the morning so they can marinate while you are at work. You are the type of person who only realizes while knee deep in guac and shredded cheese. That's me - covered in salsa, texting my husband to bring home half the ingredients I forgot to buy.
Luckily, I've learned some little tricks along the way through my messy adventures in cooking and quick pickling is one of them! Bon Appetit taught me this one fish taco night in our apartment.
*This is also works for Jalapeños if it's nacho night! (mmm nachos)
Quick Pickled Red Onions
- ½ cup apple cider vinegar
- 1 tablespoon sugar
- 1½ teaspoons salt
- 1 red onion, thinly sliced
Whisk together the vinegar, salt and sugar together until the sugar and salt dissolve.
Pour vinegar over the onions and let sit for an hour while you cook and they are done! The longer they sit, the better they taste. They can last in the fridge for up to 2 weeks.
There are so many ways you can use pickled onions - on burgers, sandwiches, tacos, over pulled pork, nachos, on a kale salad or even on bagels. Once you have them in your fridge you will find yourself putting them on everything - they pretty much make anything taste better. You can also add flavors to your pickled red onions by throwing in peppercorns, garlic, ginger or herbs.
(all photos, Jamie Grill Photography)