Quick Pickled Onions

A brief soak in a salty brine mellows the flavor of finely diced raw onion by essentially “cooking” it. Here is an easy recipe for quick pickled onion, that can be used as a classic garnish for Mexican tacos, Texas Chili, or Rhode Island Hot Weiners.

Ingredients:

1 cup white or yellow onion, finely diced or minced

1 tsp. kosher salt

1/2 to 3/4 c. white distilled vinegar

Procedure:

In a clean, non-reactive container, toss the onions with the salt.  Pour in enough of the distilled vinegar to cover the onions.  Let sit for 10-15 minutes before using.  Store tightly covered in the refrigerator for up to 10 days.

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