Quick Pickled Onions

I don't normally post recipes for garnishes or condiments, but this one is good enough to deserve attention.  Sometimes the right condiment can make a big difference in a finished dish as a contrast to the other flavors and textures, but it needs to have big flavor to stand out.  In this recipe red onions are pickled for just a few hours so they retain some crunch but pick up a vinegary pop and complexity from the whole spices.

I first discovered this recipe as a recommended garnish for fried rice of all things, but I've noticed that chef Rick Bayless often recommends pickled onions as a garnish for Mexican dishes such as tacos, enchiladas, tortas and meatballs.  I've used pickled onions as a topping for burgers and find them to be much better than regular onion, and they also work well in rice bowls and noodle bowls.  And they're the perfect accompaniment for any grilled or barbecued meats such as pulled pork or ribs because the vinegar cuts through all that fatty richness.  Finally, hot dishes that are creamy also benefit from a garnish of a few pickled onions for contrast.

Basically, they go with pretty much everything so I find myself making them often.  They're extremely easy to make and marinating them for just a few hours ensures the onions don't get too soft.  If you have barbecue or burgers or Mexican food on the menu, do give them a try.  They're worth it.

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 Quick Pickled Onions

Serves 6-8

½ red onion, thinly sliced

½ cup white vinegar or apple cider vinegar

½ cup water

¾ teaspoon kosher salt

1 ½ tablespoons sugar (or honey or other substitute)

1-2 teaspoons whole spices, optional (any combination of whole peppercorns, fennel seed, cumin, caraway seeds, coriander)

  

Place the vinegar, water, salt, sugar and whole spices in a small saucepan and bring to a simmer over medium heat.  Simmer 2-3 minutes, stirring.  Remove from the stove and let cool completely.

Place the onions in a jar and pour over the liquid and spices.  Cover tightly and store in the refrigerator for at least an hour and up to 6 hours before use, shaking occasionally.

The pickled onions may be kept in the refrigerator for several days.