April 28, 2012

Pickled Onions

Today I wanted to share a simple recipe for pickled onions. These bright purple, pucker-inducing onions will fast become your favorite go-to topping for everything from tacos to meats and fish. (I've even scrambled leftovers into egg omelets in the morning, and it's delicious!). See below for some suggested recipe pairings.

Something about pickled onions is also inherently summery. When the weather gets warm I find myself making these constantly. Not only are they beautiful to look at, but they also add a punch of tart and tangy flavor you'll start to miss if you don't have any on hand.

Pickled onions make any meal instantly taste and look that much more gourmet. But since they require barely any effort, it's that rare occasion where just a little prep goes a very long way!

Pickled Onions:
1 large red onion, cut in half, then sliced thinly
1/2 cup red wine vinegar
1 tablespoon white sugar
pinch of salt
pepper to taste, optional

Directions: Add all ingredients to a microwave-safe bowl. Stir together, then microwave on high until it just bubbles, 2-3 minutes. Remove and allow to cool completely. Transfer the onions and liquid into a jar and refrigerate until ready to use. Keeps for about 1 week in the fridge.

A few suggested recipes to pair:
Soy Chorizo Burritos & Tacos
Crispy Pulled Pork
Slow Cooked Pulled Pork
Soy Chorizo Sopes
Chicken Soft Tacos
Black Bean Burgers

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