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A hot vinegar mixture combined with thinly sliced onions turns out this simple quick-pickle from actor and chef David Burtka's cookbook Life Is A Party.
David uses these to garnish his Green Chile Chicken Enchiladas.
Adapted from Life Is A Party by David Burtka. Copyright © 2019 by David Burtka. Used with permission by Grand Central Publishing. All rights reserved.
Put the sliced red onion in a heatproof medium glass bowl.
In a small saucepan, stir together the salt, sugar, vinegar, and water. Bring to a boil over medium-high heat and cook, stirring occasionally, until the sugar and salt have completely dissolved, about 5 minutes.
Pour the hot vinegar mixture over the onion and stir to combine; let cool completely, about 1 hour. Store in an airtight container in the refrigerator for up to 2 weeks.