Sometimes, the best addition to a grilled steak, a taco salad or even scrambled eggs is the simplest.
And I don’t think anything could be more simple than these: pickled onions.
I first met the pickled onion a few years ago when my husband cooked a massive Mexican-themed dinner party. It was one of our best parties ever. We drank tequila, laughed all night and ate some of the most amazing food I’ve ever had.
There was homemade fresh chorizo, seared short ribs and toasted Guajillo Chile salsa. (The salsa isn’t so much a salsa as it is a smokey, garlicky, vinegary paste. Ay yi yi.)
And then, of course, there were these pickled onions.
These are the easiest things to make. Especially if you aren’t the one making them. I mean, I could make them if I had to. But my husband always obliges. He cooks. I clean.
I like to keep a jar of them in the fridge. They add a vinegary crunch to anything. Tacos, eggs, sandwiches, salads. Even by themselves.
Make them. You’ll thank me.
Adapted from Bon Appetit
1 1/2 tsp kosher salt
1 tbsp sugar
1/2 cup apple cider vinegar
1 cup water
1 large red onion, thinly sliced
Whisk the first four ingredients together in a bowl until the salt and sugar are dissolved. Place the onion in the bowl and mix the ingredients together so the vinegar mixture coats all of the slices.
Let sit at room temperature for an hour.
Then either drain and use immediately. Or cover and place in the refrigerator. The onions should be good for up to two weeks but I guarantee that they won’t last that long.
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