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.
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.
New to Always Order Dessert? Consider subscribing to my RSS feed, follow me on Twitter, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates by filling in your address in the box on the right. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading!
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.