Pickled red onions

Friday night I ventured out of my house into the scorching heat to visit a friend who I've known since culinary school. Tara ...or Evil Tara, as she has come to be known. Most of our time together is spent further exploring the world of food and sharing crazy experiences. I love having friends who are willing to try something new. They are few and far between. At any rate, Tara took me to have some good stuff. One of the highlights came in the form of nachos, believe it or not. Not that I've never had a nacho before, but these where particularly fascinating. One of the distinguishing ingredient that set them apart... pink pickled onions. I have never had pickled onions on nachos. Never. Mind you, I make pickled onions for my burgers. They are usually sweet Washington onions with an amazing creamy sauce... but these where different. These where pink! The pink color is really just the red onions after being in acid for a while. It's a very cool effect. No...I am totally avoiding any drug references right now. Be impressed.

As I focused on the onions and the flavor, I realized I could totally duplicate them at home. So...here they are. I wanted to make the nachos for Ace, who loves trying new food.

Pickled red onions

2 red onions, sliced thin

1 cup water

1/2 cup apple cider vinegar

1/4 cup lemon juice

1 tsp salt

1 tsp dry oregano

1/2 tsp crushed cumin seeds

1/2 tsp pepper

Combine all the ingredients in a covered bowl, refrigerate and allow to cure 24-48 hours. That's it!

These would be amazing on sandwiches, pizzas, fajitas, tacos, with fish or chicken and salads. I'm really excited to explore other possibilities. The nachos will be next.