Pickled Red Onions
133kcal1.6g protein0.1g fat27.5g carbs~$0.82/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Nothing flagged in the ingredient list. The label is still the last word.
Restrictions
Diets
VegetarianVeganPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 unit |  red onions (halved, sliced thin with the grain) |
| 1 cup |  apple cider vinegar |
| 1 cup | water |
| 2 tbsp |  sugar |
| 1 tbsp | salt |
Optional
Not counted above. The dish works without them.
| 1 tsp |  black pepper (whole peppercorns) |
| ½ tsp |  oregano (dried, the Yucatecan accent) |
| 1 clove |  garlic (a smashed clove in the jar) |
Steps
- Slice5 minthin, with the grainonions in thin arcs pole to pole — with the grain, because cross-grain slices go limp in the brine while pole-to-pole ones keep a gentle bite for weeks; a mandoline makes them uniform, a sharp knife makes them fine
- Boil3 minthe brine, just to dissolvevinegar + water + sugar + salt to a bare boil, stirred until dissolved — hot brine is the quick pickle's engine: it half-blanches the onions on contact, collapsing them into the liquid in minutes instead of days
- Pickle30 minbrine poured hot over the packed jaronions packed into a jar (peppercorns, oregano or garlic among them if using), brine poured over to cover, pressed under the surface — within minutes the arcs turn shocking pink as the acid meets the onion's pigment; edible at thirty minutes, at their best from tomorrow, good in the refrigerator for three weeks
- Store2 minlidded, refrigeratedand then on everything — tacos, grain bowls, sandwiches, eggs, the catalog's carnitas and burgers most of all; the jar earns its shelf space faster than anything else this cheap