Quick Pickled Onions - Pilar Hernández's Chilean Kitchen
I love pickled onions; I always have them in my pichangas (a Chilean barbecue). The other day I chopped onions for a dish and had more than half left over, so I looked for a quick and easy recipe to whip up. This recipe isn't suitable for vacuum sealing; it only lasts two weeks and must be refrigerated.
Ingredients · Servings 2
- 1 onion, I used a thinly sliced red one
- 1 cup of boiling water
- 1/2 cup of apple cider vinegar
- 1 tablespoon of sugar
- 1 1/2 teaspoons of coarse salt or 1 teaspoon of fine salt
Method · PT-497396H58M8S
- Place the onion inside a jar.
- In a pitcher, place the boiling water, sugar, and salt, stirring until dissolved. Add the vinegar and stir well.
- Pour over the onion, covering completely.
- Cover and let it rest for 1 hour.
- Serve or refrigerate until ready to use.
Here in Houston, these onions are very common in Vietnamese sandwiches like Banh mi, and in tacos. In Chile, they're a must-have in a pichanga (a Chilean appetizer platter) or snack.
Description
They make any dish better.
