PICKLED RED ONIONS

• portioner: 2 Cups

Ingredienser

1 medium red onion, halved and thinly sliced

½ cup apple cider vinegar

1 tablespoon sugar

1½ teaspoons kosher salt

Vejledning

Place the onion slices in a large heat-safe bowl.

In a medium saucepan, combine ½ cup of water with the vinegar, sugar, and salt and bring to a boil over high heat. Remove from the heat and stir until the sugar and salt have dissolved. Then pour the hot liquid over the onions.

Let the liquid cool to room temperature, and then cover the bowl with plastic wrap (or transfer the onions and liquid to a pint jar) and refrigerate it overnight to allow the flavors to meld and mellow. Pickled onions can be refrigerated for up to a week.

Notater

These quick-pickled onions add a tangy-sweet crunch to any dish and can help balance out the richness of heartier, richer tacos like the carnitas (this page) or the shrimp (this page). While the flavors mellow and taste best after a night in the fridge, you can go ahead and use the onions after an hour or so of marinating.

POWER TO THE PICKLE

There are no rules to our escabeche. Add cauliflower florets or red bell pepper if you want—make the recipe your own. Or don’t—we stand by our escabeche but there’s no shame in using a canned version. We like the one made by Embasa, which you can get at Latin markets and in a lot of supermarkets, either in the international foods aisle or in the pickle section.