Eric’s Pickled Red Onions: The Secret Weapon for Any Dish
These pickled red onions are a tangy, slightly sweet, and downright magical addition to tacos, sandwiches, or anything that needs a zing of flavor. Quick, simple, and a total flavor bomb!
Software (a.k.a. Ingredients)
- 1 large red onion
- 1/2 cup apple cider vinegar
- 1 tablespoon local honey because local is always better!
- 1 1/2 teaspoons kosher salt
- 1 teaspoon vanilla sugar
Procedure (a.k.a. The Magic)
- Slice and Dice
- Grab that red onion and slice it thin—paper-thin if you can. Think “barely there” slices. You want these onions to soak up all the goodness, so don’t skimp on the slicing skills.
- Mix the Magic Potion
- In a medium bowl, mix the apple cider vinegar, kosher salt, honey, and vanilla sugar. Stir it up until the salt and sugar are fully dissolved. If your arms aren’t tired, you’re doing great!
- Combine and Submerge
- Add your thinly sliced onions to the bowl of liquid magic. Toss them gently until everything is coated. Then, press them down with the back of a spoon or your hands (no judgment) to ensure all the onions are submerged like they’re at a spa day. Cover the bowl with plastic wrap, pressing it right onto the surface of the onions to keep them snug in their vinegar bath.
- Wait for the Magic
- Let the onions rest for an hour at room temperature. Yes, you’ll want to peek, but patience, my friend—this is where the flavor happens.
- Store and Chill
- Transfer the onions and their brine to an airtight container, pop it in the fridge, and let them chill. They’ll keep for up to two weeks, but honestly, they’ll be gone long before that.
Notes
These pickled red onions are a game-changer for tacos, burgers, and even grilled cheese.
Vanilla sugar adds a subtle sweetness, but if you don’t have it, regular sugar works just fine.
For a spicy kick, toss in a sliced jalapeño or some red pepper flakes.
Now go forth and pickle! Your tacos (and taste buds) will thank you. 🌮
Delicious Destinations:
