Pickled Pink Onions

This is one of those “it’s so simple, can it even merit its’ own post” recipes?
But because it can elevate any snack to an amazing, Michelin-star level meal, it does.
Okay, maybe not Michelin star level, but at least…adding these to a snack means the snack deserves a plate, not just the paper napkin I generally use to eat snacks with.
Don’t tell me you don’t do that.
Anyway, this is the recipe for Pickled Onions:
 All you need to make this recipe is:
About 1 sliced onion(or the equivalent thereof: I used a couple of onions that were already sliced in the fridge, plus threw in some diced scallions).
1 cup of red wine vinegar
3 Tbs. Sugar
 Put the liquid in a pan and turn the burner on medium. Toss the sugar in, let it dissolve and let the mixture come to a boil.
 Now throw the onions into the liquid. If the liquid doesn’t cover the onions, that is ok, just stir it around once to make sure everything is coated.
 Then just turn down the heat a bit, pop the top on and let that baby roll! You want it to cook on medium-low heat for about 20 minutes, or until the onions are soft, and the red onions(if you use any) have turned a bright pink.
 Then just pour the onions and the vinegar (which by this point should cover the wilted onions) into a heat proof Tupperware container, let it cool before you close it(no bacteria growth, please), and throw it in the fridge for an hour. When you take it out…
You have this AMAZING condiment. Sweet, tangy, slightly crunchy onions that make any dish absolutely come alive. They work especially well with spicy, fatty, multi-layered flavors. Try them with fish tacos, served alongside Pho or – my favorite – on a pulled pork sandwich. Now, that is really crazy delicious! The tangy freshness of the onions just cuts through the juicy, fatty pork like a knife! Now, this is not for people who do not like onions, but if you like onions, you will LOVE this dish. My sister loves it so much that she makes entire pickled onion and mustard sandwiches, as seen above.
Which is great…cause then she can have a steak as a side dish.
And that is what you call elevating a meal.

Comments

  1. Sippity Sup says:

    I do this all the time and it is magic. GREG

  2. Fritos and Foie Gras says:

    @Sippity-magic. Totally the way to describe them!!!

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Trackbacks

  1. […] This Korean condiment uses fiery red chiles, rice powder, and fermented soybeans. This gives the sauce a complex flavor that is sweet, spicy, nutty, and incredibly umami (fromt he fermentation). It has a bit of funk to it, like fish sauce, and is not too hot – more spicy or zesty. This is a key component in any Korean meal, and when mixed with ketchup, makes a fantastic hamburger topping. Also, thin it with vinegar to make some quick Asian pickled onions. […]