For those carnitas tacos I made the other night, I decided to make a few different toppings that would compliment the crisped, caramelized pork. Cotija cheese was one obvious accompaniment, as well as avocado salad, shredded cabbage, and lime juice. But the best thing of all would be pickled onions. Why I haven’t made these before, I don’t know.
But now I don’t think my frigo will be without a Ball jar full of this simple relish.
I found a recipe in Thomas Keller’s ad hoc: at home cookbook, although there’s barely a recipe.And for such little work the payoff is huge. I’ve been putting the tangy slivers on everything this week, and they just keep getting tangier and more flavorful each day.
So give them a whirl–especially if you’re going to make those carnitas…
Recipe for Pickled Onions
Ingredients:
-2 large red onions, peeled
-1/2 cups of red wine vinegar
-3/4 cup sugar
-To slice the onions make a v shape at bottom with your knife to take out the root. Slice the onions from top to bottom in thin slivers, following the natural groove of the onion.
-Combine sugar and vinegar in a small saucepan and heat to a boil, stirring the mixture to combine. Take off the heat.
-Stuff the onion slices into 1 qt size jar and then pour hot liquid over them to the top.
-Let the mixture get to room temp and then cover and put in fridge.
-Let stand for at least 24 hours before using. Will last for up to a month.
