I made these originally to go on my mexican tortas, but felt like including them in the recipe was a bit excessive. The reality is, they are easy to make and quite delicious on their own. I don’t love pickled things, but I love onions, and the vinegar mellows them out nicely. I’ve since discovered they’re nice on all manner of things – sandwiches, tuna salad, green salads….the applications are endless. They’re also ridiculously easy to make.
1 medium red onion
1.5 c rice wine vinegar
1 c apple cider vinegar
1 tsp black peppercorns
1 tsp coriander seed
1 tsp mustard seed
4 tbs sugar
2 tsp salt
2 pint jars with lids
- Thinly slice red onion – this is important, mine was neither thinly nor consistently sliced, and I regret it every time I dip into the jar.
- Whisk sugar, salt and vinegars together and place in microwave for 1 minute.
- Whisk again, add the other ingredients including the onions and stir.
- Divide onions evenly between two pint jars, fill jars with liquid (liquid should completely cover onions – if it doesn’t, pull a few strands of onion out).
- Replace the lids, give each jar a hearty shake, and leave on the counter for 2 hours (this is when the magic happens).
- Put jars in fridge and use onions liberally on every meal until they run out. Then make more. NOTE: These onions have not been processed, so they MUST be refrigerated and will only last for a month or so.