Pickled Red Onions And Other Taco Toppings Recipes

25 TACO TOPPINGS FOR YOUR NEXT TACO BAR

Steps:

• Choose a few desired toppings and fillings from the list above.
• Serve with tortillas and let everyone customize their tacos!

QUICK PICKLED RED ONIONS

Steps:

• Peel and slice the onion (across the onion) with a knife or mandoline. Slice thickness may be paper thin to 1/4-inch thick based on preference.
• In a small sauce pan over medium heat, combine the vinegar, salt and sugar, stirring just until the salt and sugar dissolve (1-2 minutes). Remove from heat and add the garlic clove and peppercorns.
• Place sliced onions in a glass jar, pour brine over the onions, seal and place in the refrigerator for minimum 30 minutes before eating. The onions may be stored in the refridgerator, sealed, up to several weeks.

PICKLED RED ONIONS

Steps:

• Bring water to a boil in a saucepan.
• Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
• Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
• Refrigerate at least 1 hour before serving so that the flavor develops.

PICKLED RED ONIONS

Steps:

• In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.