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.
- 1 large red onion, sliced into paper-thin rounds (about 2 cups)
- 1 tablespoon kosher salt
- ¼ cup sugar
- 1 cup red wine vinegar
- ¾ cup water
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.