Pickled red onions are the perfect way to add tang to any simple dish or salad. Try them with grilled chicken, steak, fish or just tossed over a salad.
By Jeanne Schwartz
After 6 months living in Berlin my boyfriend and I are heading back to the states in just a few weeks. We’re excited to see our friends and families, to use our iphones again and of course, to eat. I’ve just recently invented a new game to commemorate this occurrence. I call it “What are you going to eat?” as in, “What are you going as soon as we land in L.A.?” to which he will answer, “tacos”. And when he does, I immediately think of these:
Perfectly tangy, sweet and just a little spicy, pickled red onions add that extra thing to any simple dish. We love them on grilled meats, fish and simple steamed veggies; but they belong in tacos, preferably eaten on outside with a beer in one hand and a lot of napkins in the other.
Jeanne is a drifting food blogger originally from New York and currently based in Berlin, Germany and Los Angeles, CA. She is passionate about cooking with real foods and exploring other food cultures both in her own kitchen and on her travels. You can read about her adventures in and out of the kitchen at her blog Drifting Kitchen.