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.)
1 medium red onion, very thinly sliced
½ cup distilled white vinegar
2 teaspoons honey
1 teaspoon kosher salt
1. In a small saucepan, combine the vinegar, honey, salt and ½ cup water. Bring to a simmer over medium heat.
2. Meanwhile, tightly pack the onion slices into a heatproof jar or airtight container. When the vinegar mixture comes to a simmer, pour it directly over the onions.
3. Let the pickled onions sit at room temperature for 30 minutes before refrigerating or using. Store in the refrigerator for up to 1 week.