08-10-2017, 08:41 AM
I made quick-pickled red onions a few days ago:
![[Image: 20729224_984390452377_265863478985529100...e=5A34643E]](https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/20729224_984390452377_2658634789855291002_n.jpg?oh=773fba2ac6ead1c32dacf749eee4bf7e&oe=5A34643E)
Had them last night on some pork tacos and oooooooh man were they tasty. Sweet and tangy and spicy. Could not have been better on top of some pork with cilantro and crumbly mexican cheese. Bangin'.
Here's what I did, if you want to try. Should keep for like a month.
HERE'S WHAT YOU NEED:
1 Quart Mason jar (if you wanna get one of those fancy jars with the clamping glass lid and rubber gasket, more better.)
2 Red onions
2 Limes
1 heaping tablespoon of brown sugar
2 tablespoons of salt
1/2 cup apple cider vinegar
1 cup red wine vinegar
1/2 cup of your favorite herbs. Oregano, thyme, rosemary, cilantro (aka coriander?) etc etc. Add what you like, this is you cooking
1 tablespoon of crushed red pepper
3 crushed garlic cloves
(and because I had them) whatever chives I had leftover from making eggs for breakfast
juice your limes into the jar, add the vinegar, sugar and salt. give that a shake until all the salt and sugar are dissolved, then add your herbs, red pepper, and garlic. cut your onion, fairly thinly, in either rings or moons (I prefer moons) and shove 'em in the jar, stirring as you go with a chopstick or whatever. Once your onion is in the jar (or your jar is full I guess) top it off with a little more vinegar (until your onions are covered) give 'er a shake and let sit in the fridge for at least four hours but waaaaaaaaaaaay better over night. great compliment to tacos like I said, but also super awesome on salads and the juice makes a really flavorful dressing. They're spicy and sweet but still just a little crunchy but with a quite mild onion flavor. Also really crazy good on a burger, and about the only way to eat a turkey burger if that's your thing I don't judge.
Had them last night on some pork tacos and oooooooh man were they tasty. Sweet and tangy and spicy. Could not have been better on top of some pork with cilantro and crumbly mexican cheese. Bangin'.
Here's what I did, if you want to try. Should keep for like a month.
HERE'S WHAT YOU NEED:
1 Quart Mason jar (if you wanna get one of those fancy jars with the clamping glass lid and rubber gasket, more better.)
2 Red onions
2 Limes
1 heaping tablespoon of brown sugar
2 tablespoons of salt
1/2 cup apple cider vinegar
1 cup red wine vinegar
1/2 cup of your favorite herbs. Oregano, thyme, rosemary, cilantro (aka coriander?) etc etc. Add what you like, this is you cooking
1 tablespoon of crushed red pepper
3 crushed garlic cloves
(and because I had them) whatever chives I had leftover from making eggs for breakfast
juice your limes into the jar, add the vinegar, sugar and salt. give that a shake until all the salt and sugar are dissolved, then add your herbs, red pepper, and garlic. cut your onion, fairly thinly, in either rings or moons (I prefer moons) and shove 'em in the jar, stirring as you go with a chopstick or whatever. Once your onion is in the jar (or your jar is full I guess) top it off with a little more vinegar (until your onions are covered) give 'er a shake and let sit in the fridge for at least four hours but waaaaaaaaaaaay better over night. great compliment to tacos like I said, but also super awesome on salads and the juice makes a really flavorful dressing. They're spicy and sweet but still just a little crunchy but with a quite mild onion flavor. Also really crazy good on a burger, and about the only way to eat a turkey burger if that's your thing I don't judge.
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