Quick Pickled Red Onions and Jalapeños
Fifteen minutes, one jar, one brine, and it works for onions or jalapeños. The cheapest way to put acid on a plate of rich food.
- Serves
- 12
- Total
- 20 min
Not a real pickle, and it doesn't matter. Sliced onions, hot vinegar brine, and they're edible in fifteen minutes and good for two weeks. They turn bright pink on their own, which makes any plate look considered.
This is the thing I reach for when a meal is all rich. Tacos, pulled pork, a heavy sandwich, eggs. Anywhere the food needs something sharp.
Jalapeños go in the same brine, the same way, and keep the same. Make both at once in two jars and you've covered every taco you'll build this month.
If it's not right
- Harsh: more sugar, or cut the vinegar with more water.
- Limp: brine went on boiling. Hot, not boiling.
- Not pink: it will be. Give it ten minutes. (Jalapeños stay green and dull slightly, which is normal.)
Ingredients
Method
-
Slice the onions thin, or the jalapeños into rings, and pack them into a jar with any aromatics.
-
Heat the vinegar, water, sugar and salt until the sugar dissolves. Don't boil it.
-
Pour it over. Press everything under the brine with a spoon.
-
Leave 15 minutes at room temperature, then refrigerate.
Goes with
- Used in
- Crispy Pork Belly Tacos, Oven Pork Belly, Pork Belly Burnt Ends (Jalapeno Jelly & Miso), Pork Belly, Smoked Like a Brisket, Red-Braised Pork Belly, Twice-Cooked Pork Belly, Twice-Cooked Pork Belly for a Crowd, Carne en Salsa Roja, Cold Potato Salad
- Also good with
- The vinegars, and when to use which
- A cousin of
- Order is the technique
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