Prep 20 mins
Cook 0 mins
A quick way to make 'pickled' red onions.I make these to go on gorditas,sandwiches,enchiladas,with grilled meat-the possibilities are endless.Just make these before you start your meal and by the time you are done cooking they're ready.even though it only takes about 10 minutes for it to develop a good flavor,the longer it sits the better it is.You may want to make a double batch-one for tonight and one to store in the fridge for later.The chile is optional ;sometimes I like to make a spicy pickle,but usually I want a simpler cleaner pickle to contrast with rich and spicy food.Sometimes I like to add a tiny pinch of cloves in place of the allspice.
- 1 large red onion, peeled
- 1 small red chili pepper (such as a ripe serrano,jalapeno,or you may use a habanero if you really like things spicy) (optional)
- 1.23 ml sea salt
- 2.46 ml sugar
- 1.23 ml ground allspice
- 118.29 ml apple cider vinegar or 118.29 ml mild white vinegar
- Cut the onion in half,lengthwise and slice into very thin slices.Stem and slice the chile(if using)into paper thin slices,removing the seeds if desired.
- Mix the remaining ingredients until the sugar dissolves,Mix with onions and chiles.
- Set aside for at least 10 minutes to marinate.Serve.