So if I am being totally, completely honest, my obsession with pickled red onions just might have something to do with my favorite nachos at our local Mexican restaurant. Yes, I eat nachos, and happily, I might add. There’s nothing wrong with enjoying a little treat from time to time and nachos are at the top of my list. The tart, crispness of the pickled red onions (and jalapeños – later post) totally make the nachos pop, so I decided to create my own version of them.
Turns out these onions make a lot of things pop – tacos, salads, veggie bowls, you name it. And the best part is that they take almost no effort at all. Try them. You’ll see. And then keep a batch in your fridge for whenever the mood strikes.
- 1 red onion
- 1 cup apple cider vinegar
- 1/2 clove garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black peppercorns
- Slice your red onion into 1/8 inch rings, or as thin as you can get them. I slice mine on a mandoline but if you don't have one, a sharp knife is fine.
- Separate the sliced red onion into rings.
- In a glass container that is large enough to hold the onion rings, combine the apple cider vinegar, 1/2 clove of garlic, salt and peppercorns. You do not need to chop the garlic.
- Add the onions making sure to coat them in the apple cider mixture. The mixture will not cover the onions but don't worry. The onions will become more pliable as they pickle and settle into the mixture.
- After a couple of hours or so, give the onions a bit of a stir, transferring some of the onions that were on top to the bottom of the container. This will help them pickle evenly.
- Allow the onions to pickle for several hours or overnight.