Contributed by Rachael,  Ancesister @ Ancestreats.

The need for pickled onions entered my life 20 years ago while on the first date with my husband. Before going to a movie screening that was disappointing and forgettable, we had a light bite and conversation that was satisfying and memorable. We sat in El Pelón Taqueria “The Bald One” in Boston’s Fenway neighborhood and shared a grilled chicken torta, a tasty Mexican sandwich. The bun was spread with spicy mayonnaise and guacamole to keep the chicken moist. The wow-factor came from the bling of flavor and texture from slivered pickled red onions nestled beneath that bun.  

Today I’m still with that guy and I sometimes make us a batch of pickled onions for our kitchen condiments.

Pickled onions are sensational to look at and to eat. Wherever you ordinarily use sliced raw onions is a candidate for this condiment. They offer dimension to grilled proteins (think tofu, chicken, hot dogs, steak, etc.); they enliven quesadillas and charcuterie sandwiches; they dazzle on tuna fish, egg salads, nova lox bagels; they can be minced into vinaigrettes or tossed scantily into salads. Use red onions and the pickles will develop a pleasant shade of pink after the first day.

Here, I offer you two versions of pickled onions because I like them both and can’t choose a favorite.  Make either version. Let us know if you used a different combination of spices, and what dishes you celebrated with the condiment.

Prepare these up to 3 days ahead of when you want to use them. The flavors meld the longer they sit. Store them in the refrigerator in tightly sealed jars and they will keep for 2-3 weeks.  

EQUIPMENT:

1 quart-sized mason jar, or 2 smaller pint jars, all with lids. Alternatively–as pictured above–a washed and reused empty tomato sauce jar and its original lid; this was a 1lb. sauce jar. Waste not, want not in your homestead!

Saucepan

VERSION 1: WICKED ZESTY

This one packs a punch with strong acidity. It has a bossy flavor profile that is well-suited for enlivening otherwise plain items like a basic grilled chicken breast or a bowl of rice and beans.

• 1 large red onion, peeled, halved through the root end then very thinly sliced
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon cumin
• 1/2 teaspoon oregano
• 2 garlic cloves, crushed then minced
• 1 bay leaf
• 1/2 teaspoon kosher salt
• 3/4 cup of apple cider vinegar

Put the sliced onions in the jar(s). In a saucepan, combine the vinegar, black pepper, cumin, oregano, garlic, bay leaf and salt. Boil this for two minutes, then pour the mixture over the onions. Cover and chill jar in the refrigerator. Serve the next day.

VERSION 2: MELLOW LIME

This version has a simple flavor profile. The raw flavors of onion–and garlic, if used–get mellowed out by the citrus juice.

• 1 large red onion, peeled, halved through the root end then very thinly sliced
• ½ cup of lime juice. Fresh squeezed will provide the brightest flavor, but bottled juice is OK, as long as it’s well-shaken before pouring
• ¼ cup of cilantro leaves, finely chopped
• 1/2 tsp kosher salt
• 1 tsp sumac, or Za’atar, or black pepper & zest of a lemon
• minced garlic clove–optional

If using garlic, the first step is to combine it with the lime juice in a bowl, allowing a 5-minute steep. If no garlic is being included, the next step is your first step. Combine the onions and salt with the lime juice. Let it steep for 20 minutes. Add the cilantro and sumac and toss well. Pour the mixture into a jar, cover it, and chill in the refrigerator. Prepare this up to 3 days before serving.