Cook the Book: Pickled Red Onions

I love pretty much anything pickled, cucumbers, tomatoes, mushrooms, watermelon rind, okra, even pickled eggs. I have to say that my favorite pickled item is the onion. Those little pickled pearl onions in my jar of cornichons disappear way before the last pickle and when I'm in the mood for a cocktail, a gin gibson is my drink of choice. Those beautiful pink pickled onions that are served with some tacos are my absolute favorite.

With all of this love for pickled onions it's surprising that I have never thought to put them on a burger. It was only while flipping through the pages of Bobby Flay's Burgers, Fries & Shakes that I realized pickled onions might just be the prefect burger accompaniment.

This is a quick pickling recipe, no need for boiling jars or long curing time. Simple mix the thinly sliced red onions with some acid, in this case vinegar and lime juice, some herbs, and some chiles for spice.

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Cook the Book: Pickled Red Onions

About This Recipe

Yield:about 2 cups

Ingredients

  • 1 cup fresh lime juice
  • 1/2 cup distilled white vinegar
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 2 large red onions
  • 2 teaspoons finely chopped oregano leaves
  • 2 whole serrano chiles or jalapeño chiles, slit down the center (optional)

Procedures

  1. 1

    Whisk together the lime juice, vinegar, sugar, and salt in a medium nonreactive bowl and let sit until the salt and sugar dissolve, about 5 minutes.

  2. 2

    Meanwhile, peel and halve the onions, and cut into 1/8-inch-thick slices. Add the onions, oregano, and chiles, if using, to the lime juice mixture and stir to combine. Cover and refrigerate for at least 24 hours and up to 2 days, stirring the mixture at least once during this time. Drain before serving.

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