Last weekend, I was at a friend's house for a birthday barbecue. My friend Ben had made the most delicious pickled onions as a topping for the decadently delicious little sliders he grilled up. What follows is the loose recipe he gave me when I demanded to know his secret via email the next morning.
These pickled onions make a great topping for hamburgers or hot dogs, a yummy addition to tacos or burritos, or a colorful, flavorful addition to a mezze platter.
If you don't have tarragon on hand, you can use other herbs (dill, cilantro, or thyme would probably be really tasty.) There's also lots of room to be creative with the spices you use -- fresh ginger, cinnamon, anise, bay leaf, cumin, chili pepper, mustard seed, etc., would all add some nice flavor to your pickled onions.
Although I've used white onions since that is what we received in our box this past week, I think that red onions would be preferable just because they're prettier.
Tarragon Pickled Onions
* 2 large onions, peeled and sliced to whatever size you'd like your pickles to be
* 1 1/2 cups red or white wine vinegar
* 1/2 cup warm water
* 1 tsp sea salt
* 3 tsps sugar
* Handful of fresh tarragon, washed and ripped or coarsely chopped
* Handful of black peppercorns
1. Combine the vinegar, water, sugar and salt and stir until the salt and sugar have dissolved. Add the peppercorns, tarragon and onions. If the liquid does not cover, add more in equal parts until all the onion slices are submerged.
2. Stir every few hours and refrigerate overnight. These should last in a covered container in the fridge for a few days to a week (if they stick around that long) though they'll be tastiest and crunchiest if eaten right away.
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