Pickled onions are something we like to keep around at all times in our house. It completes our meals, adding the right amount of zing to a dish. The most popular way we eat it is on top of tacos. Some other favorites are inside sandwiches and burgers, alongside barbecue, or sometimes, straight from the jar. No shame there. With Superbowl around the corner, I thought it would be nice to share one of my favorite topping recipes. It comes together rather quickly so if you’re in a pinch and need it, it can be ready in about 30 minutes.
2 medium red onions, sliced very thin
1 1/2 cup white vinegar
1/2 cup sugar
2 bay leaves
1/2 teaspoon garlic powder
1/4 teaspoon cumin seeds
Slice onions thin (I use a mandolin). Place sliced onions in a small pot filled halfway with water and bring to a boil for 2 minutes. Drain water and remove onions, placing them into a large mason jar.
In the same sauce pan used for boiling the water, add vinegar, sugar, garlic powder, bay leaves and cumin seeds. Bring to a boil, reduce heat to a simmer and cover for 5 minutes.
Bring liquid to a low-boil and carefully (!!!) pour hot vinegar on top of blanched onions inside the mason jar. Cover with a lid and let jar cool down to room temperature before putting it in the refrigerator for storage.
Pickled onions will keep for 6-7 weeks in the fridge.
Recipe adapted from Simply Recipes