QUICK-PICKLED ONIONS
About 1 pint jar
For tacos, nachos, sandwiches, salads, or anywhere a punchy pickled garnish is needed. Feel free to vary the seasonings. For instance, add fresh tarragon and mustard seeds, or dried chiles and Garam Masala.
Peel, halve through the stem end, and trim the ends off:
- 1 medium yellow or red onion
Very thinly slice lengthwise (pole-to-pole). Place the onion in a small saucepan with:
- 1 cup distilled white or cider vinegar
- 1 teaspoon salt
- ½ teaspoon sugar
- (1 bay leaf)
- (1 small dried red chile, seeded)
Bring to a simmer and cook for 3 minutes. Transfer immediately to a bowl and stir in:
- 4 standard, freezer-tray ice cubes (equivalent to ½ cup frozen water)
Stir to melt the ice cubes and cool the pickle. Use immediately or transfer to a clean pint jar or container and store refrigerated for up to 1 month.