Often times my favorite part of a meal are the condiments.
Condiments take everything to the next level whether it is your favorite barbeque sauce, mustard, hot sauce, pickle or even ketchup. I often find food to simply be the vessel that delivers the delicious flavors of all the extras. One of my go to toppings is a pickle of some sort, something about the vinegary saltiness that compliments many foods so well.
These pickled red onions have been in my life for many years now. They are so simple to make, so delicious and so versatile. The taste great on everything especially burgers, hotdogs, sandwiches and my favorite fish tacos!!! Not only are they supper yummy, they are really pretty. The red onion turns the vinegar into a beautiful pink liquid. Put them in a nice jar tie a ribbon on it and you have a wonderful hostess gift for your next BBQ. Or keep them in your fridge and eat them right from the jar like I do.
RECIPE: PICKLED RED ONIONS
- 1 red onion
- 2 cups seasoned Rice wine vinegar
- 2 tablespoons honey
- juice of 2 limes
- 1 tablespoon salt (I prefer Kosher)
- Thinly slice onion and place in a heatproof bowl.
- In a small saucepan mix vinegar, lime juice, honey and salt. Bring to slow boil, stirring until salt dissolves. (Do not breath deeply- vinegar steam is tough on the nasal passages).
- Pour over onion -Let stand at room temperature at least 1 hour stir a couple of time. Place in a sealed container and refrigerate. Onions best if used within 2 weeks (because onions are thinly sliced they tend to breakdown and get very mushy –still safe to eat, but not as appealing).
- ***If you like things spicy add one thinly sliced jalapeno to the mix- yummy and spicy!!!