As it turns out, pickling food can be rather simple! If you are anything like me, you too must love the vinegary snap of a freshly pickled red onion on tacos, salads, sandwiches, mole…. the list goes on and on. So with my first gander into the art of pickling, this was the end product… crisp red onions mingling with the flavors of allspice, cloves, bay leaves and dried chilies.
Eggs and pickled red onions should be the name of a Dr. Suess book since they really are a match made in heaven. Go on… put them on anything. Everything. Or just dig into the jar with your grubby little fingers and enjoy the sweet tartness of this vibrant and tasty magic meal sprucer upper.
3/4 cup white vinegar
3 tablespoons sugar
pinch of salt
1 bay leaf
5 allspice berries
5 whole cloves
a small, dried chile pepper
1 large red onion, peeled, and thinly sliced into half moons
In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling. Add the onion slices and lower heat, then simmer gently for 30 seconds. Remove from heat and let cool completely. Transfer the onions and the liquid into a jar then refrigerate until ready to use.
*Storage: The onions will keep for several months.