Pickled Red Onions
When it comes to cooking I think there are some things you can always keep in your fridge to add that extra deliciousness to anything you are eating. I call them Flavor Gold - just basically an easy topping to extra crunch that you can add to a dish to elevate it from really good to amazing. Pickled red onions are one of those recipes. I love to keep a batch of them in my fridge and then I can throw them on top of salads, in sandwiches and in this case, as a topping for tacos.
This is a quick pickle, meaning it only take a couple hours to become fully pickled, and the pickling liquid in this recipe can be used with other vegetables such as radish, cauliflower or even green beans.
1 cup apple cider or white wine vinegar
2 tsp. granulated sugar
2 tsp. salt
Optional: bay leaf, black peppercorns, star anise
1 red onion, thinly sliced
In a medium sauce pan, bring the apple cider vinegar, 1 cup of water, sugar, salt, and spices (if using) to a boil.
Place red onion in mason jar or a heat safe container. Pour the pickling liquid over the onion, making sure all of the onion is covered with the liquid. Let it cool on the counter for 30 minutes then cover and refrigerate. Once the onions begin to turn pink, they are ready to eat.
Keep stored in the refrigerator for up to 2 weeks.