(Because I’m feeling SO lazy this week but owe you a post anyway).
It’s hot guys. It’s hot and I don’t feel like using the stove or oven.
One would think this would get me out of cooking altogether, alas my addiction to fun kitchen gadgets has provided me with a handy electric pressure cooker.
I used this to make pork carnitas. I will provide you with that delicious recipe soon (I know I’m such a tease).
BUT you know what goes amazingly on pork carnitas (and pretty much all of my sandwiches and salads since I made them)???
I mean it’s in the title of the post guys, if you didn’t guess I’m kinda sad actually.
Well if you still haven’t figured it out, the answer is Quick Pickled Red Onions.
I did not plan to make them actually. Roughly about two hours before my Monday night guests arrived, I laid my lazy self on the couch to take a nap. After about 30 seconds I sat up and exclaimed “I’ll be right back! I have to quick pickle a red onion!!!”
NOTE: This did not get me the weird looks one would expect. This is just sort of my M.O.
Let me tell you what I did.
Spoiler alert kiddos I didn’t even have to turn on the stove (it should be noted that when I went to type stove, I typed phone. I’m broken guys. I swear…).
Here is what you need.
-1 Red onion (Yes, it has to be red. I’m offended you would even ask. Why? Because I said so. The end.).
-2 Cups apple cider vinegar (This seems like a lot. I spread it out between two containers If you have one large enough well then you are fancy and I’m jealous).
NOTE: It was good I had two containers. One of my more …shall we say… quirky guests kept one in front of him as if it was his own private pickle party… (but not like the weird, pervy kind…).
-4 tbsp. Sugar (plain old sugar. Nothing fancy-pants here).
-5 tsp. table salt (again, nothing fancy here).
-2 heaping tbsp. minced garlic (we love garlic you guys, and it’s pickled onion soooo it’s not like it’s gonna make your breath MORE offensive… I mean who are you making out with anyway?).
-1 tsp. red pepper flakes (because we like it spicy!!!).
OK. You guys. Let me condescendingly explain to you how to put a bunch of stuff in a container and put in the fridge. Ready? Here we go!
Thinly slice the red onion and place in your container or containers.
Dissolve the 4 tbsp. sugar into the 2 cups apple cider vinegar by mixing vigorously (I guess it doesn’t have to be vigorous but like why not right).
Add the 5 tsp. table salt and once again get to that vigorous stirring (you know you like it…).
Add the 2 heaping tbsp. minced garlic and the 1 tsp. red pepper flakes.
Pour over the onions.
Cover the onions (are you keeping up??? I know this is brutal…).
Place the onions in the refrigerator for at least an hour. The longer the better (we’ve all heard that before).
Place on top of pork carnitas tacos or burgers or salads or liverwurst sammiches (because that’s a thing in this house). Place in front of that quirky pal so he can just eat the crap out of them as is.
The world is your oyster…. Mmmmm I bet they would be good on oysters!!!
Pat yourself on the back for once again looking Oh SO impressive and doing Oh SO littler work.
Enjoy the non-cooking laziness of it all!
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