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...
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!]