StovetopAmerican
Quick pickled onions
Ten minutes of work. They cut every rich plate.
Made it?
15 min · 15 min hands-on · pull 185°F
Ingredients
12 lb on the fire · ~6 lb to the table · 12 plates at 8 oz
- red onion, thin sliced1 (12 lb)
- white or cider vinegar1/2 cup
- hot water1/2 cup
- sugar1 tbsp
- kosher salt1 tsp
Method
- 1
Onion in a jar. Vinegar, hot water, sugar, salt — dissolve, pour over.
- 2
Press under. 15 minutes they are usable. An hour they are pink and ready.
- 3
Fridge a week. Spoon on tacos, brisket, fish. They are not a garnish you forget.
On the plate
With this, try
- With this dish, try making texas toast.
When you pull the meat. The rest window. Drippings or butter on thick slices. 30–45 seconds a side on the hot grate. Salt.
8 min
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min