I make tacos for dinner way more often than I make anything else. They’re just easy and always delicious… I don’t care what you throw in there, if it’s in a tortilla, we’ll probably eat it. This weekend after I got some carnitas going in the crock pot, I decided it was time to jazz things up on the taco front (P.S. if you don’t have a crock pot yet, make that happen, you’ll never look back). That’s where these lovely pickled onions come in.
With a few spices, vinegar and a red onion, you can have pickled onions in 5 minutes—granted you’re going to want to let them cool off, but still, that’s fast, right?! I’d forgotten that pickling could be so easy, but seriously, it’s a snap. Simply boil some spices with vinegar, add a sliced red onion and reduce to a simmer. After a mere 30 seconds, remove it from heat and let them cool.
The onions will soften and suck in the flavor of whatever spices you choose. In the end, you’ll have a jar full of hot pink onions that add a boatload of flavor to your favorite foods. Generously use them on tacos, barbeque, heck I even chopped them up and put them in guacamole. They’ll give whatever you’re eating that extra little umph.
makes about 2 cups
very minimally adapted from david lebovitz
3/4 cup white vinegar
3 tablespoons sugar
pinch of salt
1 bay leaf
5 allspice berries
5 whole cloves
a small, dried chile pepper
1 cinnamon stick
1 large red onion, peeled, and thinly sliced into rings
In a small, non-reactive saucepan, bring the vinegar, sugar, salt, seasonings and chile to a boil.
Add the onion slices, making sure to toss all the onions in the liquid, and lower heat, then simmer gently for 30 seconds.
Remove from heat and let cool completely.
Transfer the onions and the liquid (straining out the spices) into a jar then refrigerate until ready to use.
Storage: The onions will keep for several months, but they’re best the week they’re made.