I found a David Lebovitz recipe (he attributes it elsewhere also) and it was so simple I thought it would be a great first effort. We're having soft tacos this week at some point so these should be ready for me on that evening!
PICKLED RED ONIONS
Adapted from David Lebovitz recipe
3/4 cup white vinegar
1/4 cup granulated white sugar
Pinch of kosher salt
1 Bay Leaf (I didn't have one so I had to skip it)
5 Allspice Berries
5 Whole Cloves
1/8 teaspoon dried red pepper flakes
5 cracked black peppercorns (pop them with the bottom of a heavy pan to crack open)
1 large red onion, peeled and sliced into very thin rings - I mostly got half rings when I used the thin slice setting. My mandolin is kind of "different".
|Using the guard on the mandolin as it is unbelievably sharp!|
|Extremely thin onion slices - not many whole rings - but they will work!|
In a non-reactive pan, bring all ingredients except onion to a boil until sugar dissolves.
|The seasonings going into the vinegar and sugar mixture - |
guard from inhaling - vinegar fumes are strong!
Add onion slices, reduce heat to a simmer, and gently simmer just for 30 seconds.
|Instantly the color brightens to pinkish purple in the hot brine|
Remove from heat and allow to sit until cooled completely to room temperature.
|As they cool they turn more and more pink|
Transfer onions and juice to a clean jar and refrigerate until use.
|Pretty in Pink :-)|
These are reported to be able to last for several months but are best eaten within a week.
I can't imagine they will last that long in my house :-) I could probably sit down and eat the entire batch in one sitting. Yum!
Bon Appetit, Y'all!!!