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.