MAKES: 1 cup
TOTAL TIME: 1 hour 15 minutes
WHY THIS RECIPE WORKS Sweet and spicy pickled onions are an absolute breeze to make—just a few minutes of hands-on preparation plus a 30 minute briny bath transformed simple slices of red onion and jalapeño chile into a vibrant topping for tacos, sandwiches, and burgers alike. Red wine vinegar offered a clean and fruity background for the brine, accentuating the delicate pungency of the onion; plus, its rosy color complemented the purple-tinged slices. To balance the acidity and bring out the onion’s natural sweetness, we added a good measure of sugar. A bit of ground chipotle or cumin would have given the mixture a decidedly south-of-the-border profile, but we preferred the clean, grassy heat of jalapeño. Look for a firm, dry onion with thin, shiny skin and a deep purple color. When working with jalapeños, it’s a good idea to wear gloves and wash your knife and cutting board with hot, soapy water as soon as you’re done. These pickled onions cannot be processed for long-term storage.
INGREDIENTS:
- 1 red onion, halved and sliced thin through root end
- 1 cup red wine vinegar
- ⅓ cup sugar
- ¼ teaspoon kosher salt
- 2 jalapeño chiles, stemmed, seeded, and sliced into thin rings
INSTRUCTIONS:
- Place onion in medium bowl.
- In small saucepan, bring vinegar, sugar, salt, and jalapeños to simmer over medium-high heat, stirring occasionally, until sugar dissolves.
- Pour vinegar mixture over onion, cover, and let cool to room temperature, about 1 hour.
- When cool, drain vegetables in colander and serve. (Pickled onions can be refrigerated for up to 1 week; onions will turn soft and harsh after 1 week.)
