I'm pretty picky about
most things onions.
If there are raw onions on a sandwich or salad, I will pick off every single sliver, no matter how long it takes. There's something about the taste they leave in my mouth that I find absolutely repulsive and they overtake and spoil every other flavor for me. I can't stand them.
Caramelized onions, on the other hand, are a welcome addition to just about anything. I love their sweet and gooey nature, and I make them regularly for things like frittatas and burgers.
So where do pickled onions lie on this supremely drastic scale of mine? Right smack in the middle. I enjoy them very much in certain applications, tacos and taco salads being my favorites. I can't handle them on their own, though--they need to be teamed up with other strong flavors to be tolerable to me.
One point in favor of pickled red onions is the glorious pink hue that emerges after a bit of time has passed. What fun! They not only add a sharp, exciting flavor to a dish, but they bump up the beauty considerably! Another plus? They pretty much couldn't be easier to make. I highly recommend CAREFULLY using a mandolin to get thin and even slices, unless you happen to be a master of knife skills.
I might be on what can only be described as a pickling rampage these days, and these pink pickled onions are some of my best work!
Makes 1 quart
Makes 1 quart
- 1 cup apple cider or distilled vinegar
- 2 cups water
- 2-3 tablespoons granulated sugar
- 1 tablespoon salt
- 2 red onions, thinly sliced