Cinco de Mayo is tomorrow, and though it isn't a true holiday in Mexico, it is an excuse for many in the states to indulge in all things tacos, tequila and guac. **Insert all of the hands up/celebration emoji signs here.**
While most of the day's celebrations can be made day-of, these quick pickled red onions are an easy enough topping to make a day ahead. The great thing about them is that you can store them in the fridge, in your pickling jar, and eat them for weeks to come. Personally, I'm looking forward to topping my fried eggs with them tomorrow for breakfast. Top with a little cliantro, black beans, avocado and some hot sauce, and you've got a celebratory Cinco de Mayo meal, even if you do have to go to work after you finish it.
These onions can be used almost right away (after about 30 minutes of pickling), or kept in the fridge for weeks. I like them best with a little garlic and a hot chili pepper thrown in, then pickled for at least a day, so that the pinkness really comes through. All the better to Instagram with, am I right?
Quick Pickled Red Onions
Makes about 2 cups
1 Red Onion
1/2 Teaspoon of Sugar
1/2 Teaspoon of Salt
3/4 Cup of Rice Vinegar or White Wine Vinegar
Any Flavorings I used one clove of garlic and 1 bird's eye chili in my pickling liquid
Put a full kettle or small pot of water on high heat to boil. While the water is boiling, peel and slice the red onion into thin rounds.
Stir the sugar and salt into the vinegar and add in your additional flavorings. I like to slice my garlic and chilis so that the full flavor infuses into the vinegar. Mix to make sure everything is incorporated into the vinegar.
- When the water has boiled, place the sliced onions into a colander and pour the hot water over the onions to blanch them making sure that they drain completely.
- Take the blanched, drained onions and add them to the jar of vinegar. Stir them to make sure they are fully incorporated into the pickling liquid and set them aside in the fridge to pickle.
It's pretty easy to see that this is a cheap-o recipe. All the ingredients are things that you probably already have in your pantry, but if not, they shouldn't set you back more than a few dollars. Bang for your buck has never been easier or tastier.
Adapted from this The Ktchn Recipe