Wow- it's been over a year since my last post. Lots has happened, including the birth of our first baby! 3 months later and I'm finally back in the kitchen again. Long gone are the days where I can spend hours coming up with the perfect recipes and taking my time making them. I've learned about planning ahead and prepping ahead-- it's the only way I can possibly cook anything from scratch anymore.
The other day I was feeling particularly motivated and wanted to cook something. I did a new twist on lasagnchiladas and thought some pickled onions would be awesome with them. Pickled onions are the greatest condiment- they add acidity, salt, a little sweetness, and oniony goodness. Oh, and who doesn't love a splash of pink on their plate?? They're ubiquitous in Mexican cuisine-- not Tex-Mex, but actual Mexico-- so I thought they'd be a great accompaniment to my decidedly unauthentic Mexican dish.
This was simple and easy to make, and made an already good dish even better!
Pickled Onions
Ingredients
- 1 large red onion, peeled and sliced thin, root to stem
- 1 clove garlic, peeled and smashed (NOT chopped, minced, or pressed)
- 1 tsp. salt
- 1 cup vinegar (I used plain ol' white vinegar, but apple cider, red wine, or a combination would work just as well)
- Juice from 2 limes
- Bring a couple cups of water to a boil. Put the onions in boiling water for about 30 seconds. Remove from heat and drain.
- While the water is heating up, mix other ingredients in a jar or bowl until salt is dissolved.
- Add the drained onions to the jar. Let sit on the counter for about 4 hours, until flavors are well melded and liquid is pink.
- Serve with anything that could use a little acidity to brighten it up!
