Ingredients
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2 cups sliced Red Onion
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1⁄2 cup Red Wine Vinegar
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2 Allspice Berries
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2 whole Cloves
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1 Bay Leaf
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1 tablespoon Salt
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1 tablespoon Granulated Sugar
Directions
If you ask me, pickles are among the most amazing foods that you can make at home. The process turns ordinary vegetables into something extraordinarily delicious, while preserving them, too. I’m slightly obsessed with pickled onions, in particular, because they pretty much make everything you put them on better. My kids—even the little one—agree.
Serve these in tacos, alongside simply cooked meat, or even tossed into a simple potato salad, and you’ll see.
You can also use this recipe to quick pickle other veggies, such as radishes, cucumber, carrots, and even grapes or raisins (both of which make a great garnish). Thicker ingredients (e.g., cucumber slices) may need more time or even overnight to take on good flavor, but I say that still counts as quick. Or, at least, quick enough!
Steps
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1
Done
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Place the onions in a medium-size, nonreactive (e.g., plastic, glass, or stainless-steel) bowl; |
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2
Done
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Pour the vinegar mixture over the onions and allow to cool at room temperature. Cover and refrigerate. If using right away, allow the onions to pickle for at least 1 hour, though, if you have time, 2 hours will give you the most immediate flavor. Otherwise, store in a sealed container in the refrigerator for up to 1 month. |
