I love all things onion, but I realise that many do not!
Thus, I learned that pickling onions tends to temper them down a bit for those with more sensitive pallets.
Since we're still in the heat of summer, pickling onions keeps them fresh and bright for pasta and lettuce salads, as well as tacos without having a harsh burn that may come.
The trick to making these pickle beautifully fast?
KEEP IT THIN!
Slice the onions closer to a 1/8th inch setting on your mandolin as oppose to the standard 1/4 inch. That will allow everything to absorb faster, and frankly make it easier to poke a fork into than the thicker slices.
Any vinegar will do, really; but I love mixing regular and apple cider.
1 medium onion of choice, thinly sliced
½ c water
½ c water distilled vinegar (or split half and half ACV)
1 ½ T maple syrup, table sugar, or agave
1 tsp fine sea salt
¼ tsp herbs of experimental choice (optional) : red pepper flakes, rosemary, dill, thyme (a personal favorite), etc.
Pack the onions into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
In a small saucepan, combine everything else (water, vinegars, sweetener, salt, and optional herbs). Bring the mixture to a gentle simmer over medium heat, and let simmer for about 2 minutes.
Carefully pour the mixture into the jar over the onions.
Lid the jar (I use a towel or oven mit to hold the jar, as it will be HOT). Let the pickled onions cool to room temperature (about 20 to 30 minutes).
At the 30 minute mark, they should be sufficiently pickled for serving. :)