Sunday, November 04, 2007
Pickled Red Onions
Most of my favorite recipes are things I came up with trying to replicate something I ate at one restaurant or another. These onions are my version of a sweet, crispy garnish I had at an otherwise forgettable Mexican restaurant during my California trip.
A snap to make: thinly slice 1 large red onion (or two small ones) and 1 small green chile (I used a mild green one, but you could use anything from a bell pepper to a jalapeno depending on your heat preference). Combine 1 cup of white vinegar with a half cup of sugar in a saucepan and bring to a boil. Stir until sugar is dissolved, them remove from the heat. Put the onion and chile in a plastic container and pour over the liquid. Refrigerate until chilled.
As the brine pickles the onions, the red coloring mutes to a beautiful pink and the sharpness of the onion is dampened. These would go great on a sandwich or to brighten up tacos or enchiladas, but I've ended up just eating these straight from the container as a little cocktail snack during the afternoon.
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