August 3, 2015
Quick Pickled Onions
Philippe, Tucson CSA
Red onions are great for this because they make a nice display in the jar and on our plate.
1 pint mason jar
1 or 2 onions (or enough onions to pack the jar)
Vinegar
Salt
Spices of your choice
Peel and slice the onions in rings or half rings. Pack them in the mason jar. Cover onions with a boiling solution of 1/2 cup vinegar and 1/2 cup of water. Add salt and any other spices and herbs you like. I usually add a couple cloves, a few chiltepin chiles and some dried herbs.
Let cool. Cover. You can eat it right away. Keep in refrigerator for up to a month.