Quick-Pickled Onions

Name: Quick-Pickled Onions
Yield: 1 servings
Ingredients: 1 medium yellow or red onion; 1 cup distilled white or cider vinegar; 1 teaspoon salt; ½ teaspoon sugar; (1 bay leaf); (1 small dried red chile, seeded); 4 standard, freezer-tray ice cubes (equivalent to ½ cup frozen water)

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Cuisine :
Course : Dinner

About 1 pint jar For tacos, nachos, sandwiches, salads, or anywhere a punchy pickled garnish is needed. Feel free to vary the seasonings. For instance, add fresh tarragon and mustard seeds, or dried chiles and Garam Masala.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(1 serving) Units:

As Written US Metric

1 medium yellow or red onion
1 cup distilled white or cider vinegar
1 teaspoon salt
½ teaspoon sugar
(1 bay leaf)
(1 small dried red chile, seeded)
4 standard, freezer-tray ice cubes (equivalent to ½ cup frozen water)

Let's Prepare

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Gather these ingredients — no prep needed yet.

1 medium yellow or red onion
1 cup distilled white or cider vinegar
1 teaspoon salt
½ teaspoon sugar
(1 bay leaf)
(1 small dried red chile, seeded)
4 standard, freezer-tray ice cubes (equivalent to ½ cup frozen water)

Let's Cook

Step 1.

Peel, halve through the stem end, and trim the ends off: 1 medium yellow or red onion
Step 2.

Very thinly slice lengthwise (pole-to-pole). Place the onion in a small saucepan with: 1 cup distilled white or cider vinegar; 1 teaspoon salt; ½ teaspoon sugar; (1 bay leaf); (1 small dried red chile, seeded)
Step 3.

Bring to a simmer and cook for 3 minutes. Transfer immediately to a bowl and stir in: 4 standard, freezer-tray ice cubes (equivalent to ½ cup frozen water)
Step 4.

Stir to melt the ice cubes and cool the pickle. Use immediately or transfer to a clean pint jar or container and store refrigerated for up to 1 month.