Throughout my childhood, tacos were that quick and easy treat, thrown together in mere minutes to feed the hungry hoards. These days, in my own home, tacos are anything but a simple affair. Tacos are a day-long experience for me as I immerse myself in preparing toppings and fillings. There’s not a taco topping I haven’t fallen in love with, from my steak carnitas, rustic guacamole, pico de gallo, corn salsa, and today’s recipe – my quick and easy Sweet Pickled Red Onions.
Why would I spend so much time preparing all these fillings though? Simply because I love the range of colours, flavours and textures each of these fillings bring to the taco table. Variety is the spice of life, and who doesn’t want tacos with an abundance of spice? By having a variety of fillings, it means each taco is a unique and flavoursome experience.
These sweet pickled red onions are a must-have on any taco that passes my plate. They’re the perfect balance between the intense pickled flavours coupled with sweetness, and really elevate anything they’re paired with. Because of how easy they are to make, and can be made well in advance, there’s no reason not to include them on the taco menu.
When making these sweet pickled onions, I highly recommend using a mandolin to get the onion sliced as thinly and evenly as possible. However, if you’re handy with a knife there’s nothing wrong with using your skills!
These onions will last about a week if stored in a jar with a tight-fitting lid. Though I doubt they will last past the first round of tacos – they’re that yum!
Sweet Pickled Red Onions
- 1 red onion, thinly sliced
- 1/2 cup cider vinegar
- 1 1/2 tbsp caster sugar
- 2 tsp Maldon sea salt
- 1 cup boiling water
- Add the onions to a glass jar, and pour over the cider vinegar.
- In a large jug, combined the sea salt, sugar and boiling water and stir until sugar and salt has dissolved.
- Pour the hot water over the onions, and set aside for at least one hour uncovered.
- Cover and refrigerate until needed.