onions
pickles
vegetarian
gluten-free
make-ahead
condiments

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.

Ingredients

  • 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

Yield

Serves: 6 cups

Preparation

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.