I am so excited to be making carnitas this weekend. Suddenly, now that the sun is out and the days are longer, I find myself craving tacos - nice savory meats with an wedge of lime and guacamole, of course. One of my favorite things to go with any sort of pulled or braised meat is pickled onions! Not only does the acidity cut through a potentially fatty bite, but the pink color is so pretty and makes any dish look more delicious.
This recipe couldn't be easier and quicker to make. The best part is that it fits perfectly into a pint sized mason jar. Look for these in a future taco-related post!
You will need:
- 1 medium sized red onion
- 3/4 cup white distilled vinegar
- 3 tablespoons sugar
- 3 pieces all spice or star anise
- 1 bay leaf
- pinch of salt
Combine the ingredients, all but the onion, in a saucepan and heat until boiling. Add thinly sliced onion and toss around so that all is coated. This should take about 30 seconds and you will see the onions start turning pink. Pour the juice and onions into a canning jar and screw on the lid. Refrigerate.
Serve within a week. Enjoy!