I first tasted pickled onions when they were offered as a condiment at my favorite taco place. They were divine and I set out to make my own. As it turns out, it is super simple to whip a batch. I use balsalmic vinegars but red wine vinegar will also work. And if you don't have chili sauce don't worry about it -the addition of the sauce just add a bit of kick to it.
Cut onions as thinly as possible. |
So many uses:
- tacos
- sandwiches
- salads
- out of the container
- as a condiment with meat
Ingredients
2 medium to large red onions
1 cup white sugar
3/4 cup white basalmic vinegar
1/4 cup red basalmic vinegar
1 tsp sriracha sauce or other hot sauce
1/4 tsp salt
1/2 fresh ground pepper
What to do
- Cut onions in half and slice as thinly as possible.
- Over medium heat, stir vinegars, sugar, hot sauce, salt, and pepper until sugar is dissolved.
- Bring to a simmer and add onions.
- Bring back to simmer and immediately remove from heat.
- Cool.
- Place in container and refrigerate overnight.
Very nice! And I love the sriracha in this~
ReplyDeleteMe too but I like sriracha in pretty much everything!
Deleteceecee
oh this is such a neat idea! we love sriracha in our house as well :)
ReplyDeleteStupid question, but I wonder if I could use the brine from Claussen pickles or beets after all the beets and pickles are gone...
ReplyDeleteLol... I also found this list of pickle juice uses... http://www.seriouseats.com/2011/07/a-gazillion-ways-to-use-leftover-pickle-juice.html
DeleteHi Christina... Although I haven't tried it, I think it might work. I would still simmer as per recipe but should work. I know people who add carrots to left over pickle juice so why not onions?
ReplyDeleteceecee
What is srircha and where do you find it? Never hear of it!
DeleteIt is a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is widely available in Canada and the US.
DeleteCeecee