Spicy Pickled Red Onions~

In our home we cook all types of food.  I love to cook outside when I can, grilling and BBQing many American and Northwest classics. We like ethnic foods of all types, especially Mexican, Japanese, Spanish, Thai, Caribbean, and Vietnamese. Living in Oregon, we have a wealth of fresh and amazing ingredients to work with. The seafood and produce are some of the best in the world, and the beers and wines are top class. We try to eat as local and organic as much as we can afford. That being said, we try to make lots of our own sauces, jams, and condiments each year. My wife is amazing at canning, and we have a large shelf in the pantry to store all the love of summer.

I have been experimenting with relishes and hot sauces lately. One condiment that has stood out as a clear keeper is Spicy Pickled Red Onions. I love to use them on tacos, sandwiches, and burgers. They add a tangy/sweet/spicy crunch into foods that I find irresistible. The best part is how easy they are to make. You will need…

-       1 small-medium red onion

-       1 large jalapeño

-       ¼ teaspoon (pinch) of sea salt

-       5 peppercorns

-       10 coriander seeds

-       3 tablespoons sugar

-       ¾ cup of distilled white vinegar

-       1 bay leaf

          Cut up the onion in half then cut into thin half-moons slices. Slice up the jalapeño into about 10 slices. I like to keep the seeds and membrane in the pepper to keep it spicy. You can remove them if it is too much heat for you. Next combine the liquids and the spices (remaining ingredients) into a small saucepan. Bring to a boil over med-high heat. Add the peppers and onion slices and turn off the burner. 

          The onions will wilt a bit and hopefully become covered by the liquid soon. Stir a bit and let it sit on the stovetop for about 30 mins or until cool enough to transfer to a clean mason jar. This amount will usually fit perfectly in a one pint mason jar.  If there is extra, I usually snack on them right then and there. Once transferred, I store in the fridge. These keep for a month or two if you can get them to last that long. 

          

Tomato Chile Braised Beef on
Coconut Rice, Tomatillo Salsa
& Spicy Pickled Red Onion

       














Your burgers, sandwiches and Mexican food will never be the same without this great topping. Don’t let my limited imagination stop you from using them on whatever you see fit.  My wife put them on a Cubano Sandwich and they were fantastic.  

 

   Chile Colorado, Tomatillo Salsa,
   Beans, Rice & Spicy Pickled Red Onion