Pickled Onions
Pickled onions are a great garnish to add texture and depth to any dish. We put them on Frijoles Borrachos, and on enchiladas when using crema.
Prep Time5 minutes mins
Inactive Time1 day d
- 2 cups distilled white vinegar
- 4 whole cloves
- 1 garlic clove halved
- 2 teaspoons honey
- 2 teaspoons kosher salt
- 1 bay leaf
- 1/2 teaspoon red pepper flakes
- 4 cups boiling water
- 1 large red onion halved and thinly sliced
Stir together the vinegar, cloves, garlic, honey, salt, bay leaf, and pepper flakes in a 1-quart glass jar until the honey dissolves.
Place the onions in a mesh strainer and slowly pour boiling water over them while holding the strainer over a sink.
Add the hot onions to the brine. Gently press the onions down in the brine to fully submerge.
Put a lid on the jar and place it in the refrigerator for at least one day before eating. Store in the refrigerator for up to 1 month.