The first time you make pickled red onions, you will very likely slap your forehead and exclaim to anyone who may be listening, "What took me so long?" Because this simple condiment--which couldn't be easier to prepare--has an uncanny, almost magical ability to completely transform just about every sandwich, burger, taco, sausage, and salad it touches.
Pickled red onions really are amazingly versatile, bringing a refreshing piquant-sweet flavor, appealing tender-crunchy texture, and gorgeous pink color to any number of foods (even my 4-year-old daughter loves them). Some recipes require nothing more than red-wine vine vinegar and salt (and onions of course), others are lime-based (my favorite for Mexican food), and still others incorporate spices like cinnamon, allspice, and/or cumin. Sugar obviously makes for a sweeter pickle, but it's not necessary.
I like to slice the red onion in super thin rounds, and keep a pretty bowlful of a pickled batch in my fridge as often as possible. Just seeing them in the fridge usually inspires me to get off my butt and cook something delicious--yes, seriously.
With Tacos:
On Pulled Pork Sandwiches:
On Burgers:
In grilled cheese:
On Hot Dogs and Sausages:
In Salads:
