Someone failed to send me the memo that I could pickle onions one jar at a time and, more importantly, that they could be ready in less than a few hours. Hello, how did I miss this? Pickled onions can make the difference between a lackluster meal and a memorable one. Take our dinner the other night as an example. I was planning on making chorizo tacos, which sounded ok until, after some online searching, I figured out I could pickle onions and have them ready for dinner. Now we're talking.
I think this recipe, which I made up, came out a little sweet for me. Perhaps it was the cinnamon and star anise (maybe just stick with the peppercorns?). Or perhaps a teaspoon of sugar is enough (I used a tablespoon). Even so, they were still a nice little treat and something to play around with in the future.
Pickled Red Onions
Yield: one medium size jar
1 medium red onion
1 cup of white vinegar (Most of the recipes that I read online called for red. I used white and they were delicious)
mulling spices (3 peppercorns, 1/4 cinnamon stick, star anise..whatever you have on hand. You could use fennel seeds, for example.)
1 bay leaf
1 tsp. sugar (I originally used a tbs of sugar, but it was too sweet for me).
1. Slice red onion thinly
2. Place onion in jar
3. Fill jar with vinegar (about one cup)
4. Add spices
5. Shake and place in refrigerator
Onions should be ready in about two hours. The onions will keep for one month in the refrigerator.