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You’re making a massive taco spread, and while it’s shaping up nicely, something is missing. Is it a briny, sharp, acidic element to complement all the meat and cheese? We thought so. Enter these quick-pickled onions, which take about 30 minutes to make and will brighten up any dish, no canning skills required.
Feel free to play with the ingredients here—cider vinegar or rice vinegar would be lovely, and any sweetener will do. But FYI, since there’s no jar sterilization involved in this quick-pickle method, the onions will only last for about a week in the refrigerator. (Don’t worry, they’ll be gone before then.)
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