Friday was the last day of school, yay! And since I’m still waiting to hear about a specific summer job, I’m currently on the list of unemployed. So today was a real vacation day, and I pretty much did, well, nothing. Even if I get this job, I will have a fair amount more free time than I did previously, so I’m sincerely hoping that more blogging will get done. I’m good at that hoping thing…
If you enjoyed my last post about the carnitas tacos, I would highly recommend making these at the same time. Carnitas are delicious, but fairly fatty and salty. The acid in the pickled onions really cuts through the heaviness of the carnitas making a balanced profile. Plus they are so pretty!
Pickled Onions are ridiculously easy. The only very strong piece of advice I have for you is: USE GLASS CONTAINERS!! I learned the hard way that when you use plastic containers, the smelly onion oils get ALL up in the plastic, and there is nothing you can do to make them stop smelling. Seriously. I tried EVERY trick known to man. So glass. GLASS.
- 1 medium red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 2 tbsp lime juice
- 1 1/2 tsp kosher salt
- 1 tbsp sugar
Put your sliced onions into your GLASS jar(s). Whisk salt, sugar, lime juice, and vinegar together in a small bowl and then pour into the jars over the onions. Cover and let sit at least an hour at room temp. Keep refrigerated up to two weeks.
Serve with the Rick Bayless carnitas linked above!
That’s it! Easy, right? Told you so.
Wow. It’s already May and I haven’t posted anything. I’ll catch you up and treat you to some carnitas at the end, just in time for Cinco de Mayo…
For what it’s worth, this is going to be a bit of a wah wah post. Stop reading here if you don’t want to hear it. And if you keep going, don’t say I didn’t warn you.