I wasn’t even sure if I should post this. These quick pickled onions are so unbelievably simple, they barely even count as a recipe.
But anyone who love tacos–real tacos–knows the pickled onions (and radishes, if you’re lucky) are the most perfect garnish. Just a few of these ultra-savory, pucker-worthy gems take your tacos (or salads, or bowls, or burgers, or grilled cheese sandwiches) to the next level. Case in point, the carne deshebrada (Mexican shredded beef) tacos I shared earlier this week. The meat was outstanding on its own–tender and full of flavor, but with the acidic punch and eye-popping color from these onions, they were out of this world!
Take your tacos to the next level with these super simple five-ingredient quick pickled onions.
Quick Pickled Onions
from Bon Appetít, June 2012
1 c. water
1/2 c. apple cider vinegar
1 TBSP granulated sugar
1 1/2 tsp. kosher salt
1 large red onion, thinly sliced
1. Pour water, vinegar, sugar, and salt in a large mason jar or other container with a tight-fitting lid. Shake until sugar and salt are dissolved.
2. Add in sliced onion, secure lid, and shake to coat. Let stand at room temperature at least one hour, shaking a couple of times if all onion slices are not submerged at first. Can be kept, refrigerated, up to two weeks.