I’m one of those people that has to have a variety of textures in whatever I’m eating. Breakfast sammies are so much better with a crispy English Muffin keeping it all safe inside vs a soft croissant. Toasty, buttery, crunchy croutons are the perfect complement a smooth, spicy butternut squash soup.
And EVERYTHING is better with a generous helping of crunchy pickled onion on top. Seriously, everything. Throw some in a sandwich to add some tang. Top your cheesy scrambled eggs with them to add some color and crunch. But by far, my all time favorite – piled on top of a pulled pork soft taco.
These take about 5 minutes of active work, are ready in a few short hours, and are good for several weeks. I keep a jar in the fridge at all times – you never know when there will be a taco emergency!
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Quick Pickled Onions
- Total Time: 2 Hours, 35 Minutes
Description
Tangy, crispy, adds zip to anything and everything.
Ingredients
1 Tblsp kosher salt
1 Large red onion
1 tsp whole black peppercorns, slightly crushed
1 tsp dried oregano leaves
1 tsp cumin seeds
1 clove garlic, peeled and slightly flattened
1 small jalapeno, sliced in rings (optional)
1 bay leaf
1 C red wine vinegar (more as needed)
Instructions
Pick a glass container that has a tight fitting lid. I prefer the tall skinny canning jars that are used for asparagus.
Slice the onion in half, pole to pole. Cut the top and bottom ends off and peel the onion. Take 1/2 the onion, flat side down and slice lengthwise. Repeat with the 2nd half. How thick you slice is completely your preference. I prefer more on the thin side.
Place onion slices in a medium bowl, sprinkle salt over top and lightly stir. Let marinate for 30 minutes until the onion releases some of its liquid. The onion will also soften slightly.
Transfer onions with salt and released liquid to your glass jar. Add the peppercorns, oregano, cumin, garlic, bay leaf and jalapeno (if using). Pour vinegar over top, add enough to cover onions completely. Place lid on jar and shake contents to distribute the seasonings.
Keep covered and let sit at room temperature to marry the flavors before you use; I recommend at least 2 hours.
Store, covered in the refrigerator. Good for 3-4 weeks.
- Prep Time: 5 Minutes
- Cook Time: 2 Hours, 30 Minutes
- Category: Condiment
- Method: Pickling
