Tuesday, February 7, 2017
Pickled Red Onions
How many times have you read that my family loves Mexican food?
Honestly, I am not underestimating the power of the love!
It is our go-to, quick-fix meal at home.
When we go out to eat, we usually choose something with a Mexican flair.
And when we say we're craving something, it usually involves chips and salsa.
What I have noticed at these newer, "fusion" taco restaurants, and the like, are the simple toppings.
Where we are eating, at least, there is less about smothered cheese and gooey sauces.
There's more focus on "less is more."
Big impact of deliciousness!
Which then inspires me to duplicate it at home so that we don't have to digest the high price tag, too!
For a school field trip, my boy cherub had to eat at a local restaurant.
Not real sure what that had to do with learning Spanish, as everything is in English.
We did it.
After all, it was apart of his grade.
While dining, we had some wonderfully tasty menu items, including these onions.
I've been noticing that these onions are becoming ever popular for the "simple" tacos.
I am not complaining!
I asked our kind waitress what the onions were marinated in.
She told me.
I'm sure her chef would have been real proud of her!
Since then, I have made these 1,000 times.
OK -- maybe not a thousand.
We really like them,
and on more than just Mexican stuff.
Although, you definitely won't go wrong when you put these on top of our taco!
Pickled Red Onions
1/2 cup apple cider vinegar (or white vinegar if that's all you have)
1 TBSP sugar
1/2 tsp. salt
1/4 tsp. black pepper
1 medium sized red onion, peeled and thinly sliced
In a bowl, place the sliced red onion. Pour the vinegar over the top of the onions, and stir in the sugar, salt, and pepper.
You will want the majority of the onions covered with the liquid. Allow to marinate for a minimum of 30 minutes, up to 2 weeks.
Drain the onions before serving.