Quick Pickled Onions
An easy, quick pickle, ready in an hour - although they are better if you leave them overnight!. Great on top of tacos, salads and sandwiches. You can use the same water:vinegar:sugar:salt ratio in larger or smaller amounts and the same technique to quick-pickle cucumbers or julienned carrots and daikon (quick Vietnamese do chua for banh mi).
- 1 medium red onion, peeled (I used 2 small)
- 118 milliliters warm water (1/2c)
- 60 milliliters vinegar (1/4c, I used apple cider vinegar but you can use whatever you have)
- 1/2 teaspoon sugar
- 3/4 teaspoons kosher salt
- spices (optional: dried chilis, coriander seed, mustard seed, "pickling spice", fennel seed, etc)
Slice your onions in half and then into half moon slices. Pack into a jar.
Dissolve the salt and sugar in the warm water (doesn't need to dissolve completely) and then add the vinegar.
Pour the vinegar mix over the onions, add optional spices if you like, and push the onions down so that they are mostly under the liquid. Let sit on the counter for at least an hour before eating. After a couple of hours you should move them to the fridge.
