Pickled Onions

Here is one of my favorite sides/toppings for tacos and pretty much anything else. Really, these are so good you will find ways to put them on whatever you are eating. So good. So colorful. And the brining juice is super tasty. You can add it to a BBQ sauce, a Bloody Mary, or anywhere that a sweet tangy ingredient is called for. 

You’ll need:

1 cup white vinegar

1 cup water

1/3 cup sugar

1 teaspoon salt

4 cups julienned red onion

Preparation:

1. Place the onion into a glass or metal bowl of some kind. Something that has a little room left in it once the onions are in. 

2. Heat the vinegar, water, sugar, and salt on the stove. Bring to a boil. 

3. Pour the hot vinegar mixture over the onions. 

4. Place a small plate or bowl on top of the onions to weigh them down. 

5. Let this sit on your countertop for about an hour until mixture cools down a bit. 

6. Place it in your refrigerator for 24 hours. 

7. After 24 hours you are good to go. Use them to top tacos, tamales, soups, chili, in sandwiches, anything.