9.12.2011

spicy pickled onions

Have you ever pickled anything? You can pickle just about anything.
And it's easy... you let time [and vinegar] do the work.


Pickled onions have a lovely tangy bite.
But they're even better with a little added spice...



Thinly slice:
3 large jalapenos
3 medium red onions


 Cover with liquid:
1 cup red wine vinegar
1 cup cold water
2 teaspoons sugar
splash of hot sauce 
juice of 2 limes
pinch kosher salt


Refrigerate and let sit 8-24 hours [the longer the better]


Now you have spicy and tangy onions ready to snack on or use to top other dishes.
 
 
[We used them on Asian BBQ pork tacos... recipe coming soon!]

2 comments:

  1. Ooooh, yes. A perfect addition to some sweet, smoky BBQ!

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  2. I did this, left the seeds in for extra hot spice and substituted for balsamic vinegar. Very good recipe, thank you.

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