Easy & Quick Pickled Red Onions

At dinner the other night, Eugene asked me why we don't just always keep a jar of pickled red onions in the fridge since he would "eat them on everything."

I explained that we don't keep a jar of them in the fridge because he does eat them on everything and therefore I can never keep the jar full for more than a day or two.

This recipe takes just about 20 minutes and keeps well in the fridge for weeks (ostensibly--I've never actually had the chance to test that). It's so quick that I'll regularly get the urge to make them once I already have the rest of the meal ready and will pop over to the kitchen to whip up a batch. A mandoline makes quick work of thinly slicing the red onions, but a knife works just as well. I leave all the spices in the jar as they continue to infuse and flavor the onions.

Oh and want to learn how to make your onions super bright red? Add a diced red beet to the pickling liquid. That's how I made the ones in this photo:

These are great on top of pulled beef or pork tacos, served on top of steak, on burgers, or with traditional Puerto Rican dishes like pernil, boiled yuca, or arroz con gandules. I also love these with pan-fried tilapia or grilled shrimp.

Like Eugene said, it's literally good on EVERYTHING.

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Quick Pickled Red Onions Recipe
Makes 6-8 servings (as a garnish)

1 cup white or apple cider vinegar
1/4 cup white sugar
1/4 cup filtered water
2 bay leaves
7 whole cloves
1 teaspoon whole black peppercorns
2 large red onions, peeled and thinly sliced into rings or half moons

Combine vinegar, sugar, water, bay leaves, cloves, and peppercorns in a small saucepan and bring to a boil. Add the onion slices  and stir to coat with liquid. Lower heat and let simmer gently for 15 minutes then remove from heat and let cool completely. Transfer to a jar along with the liquid and seasonings. Can be used immediately or stored in jar in the fridge for about 1 month. 

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