I blogged about pickled onions a few years ago and now I'm back to talk about them again. My pickling has since evolved and so has my recipe. These onions are fantastic for taking a classic roast turkey sandwich to the next level and it goes without saying that they are heaven on almost any type of taco. Recently, I added them (instead of raw red onion) on top of a toasted everything bagel with smoked trout spread, cucumber, capers and sliced tomatoes - so completely delicious.
Pickled Onions
Makes 1 Quart
Ingredients
3 Red Onions, sliced thin on a mandolin
3 cups White Vinegar
1/2 cup sugar
1 bay leaf
1 jalapenos, sliced in half, seeds removed (if you don't like heat)
2 Tbsp Pickling Spice
1 tsp Kosher Salt
Method
1. Bring everything except the onions and jalapeño to a boil.
2. Add onions and jalapeño. Cook for 30 seconds. Turn off Heat.
3. Refrigerate until completely chilled. They will be pink and crunchy and delish.
