Pickled Red Onions

Over the last two or three months I have developed a real fondness for pickled red onions.  So much so they have become a staple in my kitchen.  We have made one in International Cuisine for some years now.  But, when I saw a new recipe I just had to try it. 
This recipe is an adaption of a version by Rick Bayless, published in Gourmet Magazine in July 2006.  It is much easier and faster than the one we have done in class.
Pickled red onions are common fair in Yucatan.  They are commonly paired with grilled meats.  I like them with most items.  They do go exceptionally well with grilled meats, and poultry (think fajitas, steak, grilled pork loin, etc); but they also go well with Turkey and Dressing and in sandwiches as well.
I hope your like this recipe.  It is simple and good.

Pickled Red Onions

2 Red Onions, sliced

1 cup Cider Vinegar

1 Tbsp. Kosher Salt

2 Tbsp. Sugar

Add the sliced onions to a sauce pan of boiling water, enough to cover them, and cook for 1 minute.  Drain.

 

Return the onions to the sauce pan and add the cup of the cider vinegar, kosher salt and sugar.

Add enough cold water to just cover the onions.  Bring to a boil over high heat and simmer for 1 minute.

Transfer the onions and brine to a non-reactive container (plastic bowl, glass bowl, glass jar, stainless steel bowl and allow to cool for 10 – 15 minutes, at room temperature.  Place the container with onions in the refrigerator and chill. 

The onions will turn bright pink and will get crisp as they cool.  They will keep for weeks covered in your refrigerator.

So there you go.  Pickled red onions in four easy steps.  I hope you enjoy.

Until next time:
Bon Appetit Ya'll
Chef Leslie Bartosh