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!
Add them to these dishes to punch the flavor way up!
Take your tacos and salads 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.