Because this blog already features a quick and simple pickled onions recipe, I almost didn't give this version a shot. But the photo in the June issue of Bon Appétit convinced me to, and I have to say, I think I like this recipe better than Ad Hoc's. The apple cider vinegar ads a nice tangy flavor. And they are so crunchy!
Last Monday, the husband braised pork in tomatillo sauce, and we made delicious tacos topped with pickled onions. Pickled onions and pork are kind of amazing together. I think my new goal is to always have a jar of these in my fridge. Because you never know when your next dish is going to benefit from these pretty pink pickles.
And here's the recipe. Simple as can be.