1 large red onion, thinly sliced
1/2 cup white vinegar
1/2 cup water
1 tablespoon sugar
1 teaspoon salt
Optional: 1-2 cloves garlic, thinly sliced; a few peppercorns or a pinch of red pepper flakes for added flavor
Instructions:
Prepare the Brine:
In a small saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt are dissolved. Remove from heat.
Pickle the Onions:
Place the thinly sliced onions (and optional garlic, peppercorns, or red pepper flakes) in a jar or heatproof container.
Pour the hot brine over the onions, making sure they are completely covered. Let the onions cool to room temperature, then cover and refrigerate for at least 1 hour before using. They will keep in the fridge for up to 2 weeks.
These pulled pork tacos paired with pickled onions are a delicious and satisfying meal. Enjoy!
ADVERTISEMENT
