Quick-Pickled Onions
10m prep 3m 0s cook 13m ready
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.
Let's Prepare
Collect
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
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Step 1.
Peel, halve through the stem end, and trim the ends off: 1 medium yellow or red onion
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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)
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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)
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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.
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