Pickled Onions

I’m back. Did you miss me? I hope so. I missed all of you. What a busy, fun filled week we’ve had though. We had some friends visiting us from Canada, and they came in specifically for our big, annual ornament exchange and potluck party, so that tells you part of what we did. We were busy getting ready for the party, cooking and cleaning, then hosting the party, and cleaning up after. Yesterday we did our annual cookie decorating with Janet, Bob and their family, then went to go cheer Larry and his hockey team onto victory, followed by a delicious Polish dinner with Maureen, Milos, Mike and Lauren to celebrate Larry’s birthday. And as if this wasn’t enough, we managed to squeeze in a few game nights and a movie night as well. PHEW! I’m exhausted all over again. 🙂

Even though I had our party as a potluck, I still cooked quite a bit as well. I wouldn’t have it any other way. I can’t let everyone else have all the fun. 🙂 Carnitas, with all the fixin’s, was one of our main entres for our big shindig. I served the carnitas with both corn and flour tortillas, pico de gallo, guacamole, shredded cheese, sour cream and some pickled onions. Everyone could add whatever they wanted to their carnitas tacos, making them all individual and unique.

The pickled onions were super easy to make and very tasty. They went perfectly with the carnitas, but they will go well with many other dishes as well. Sometimes, I think simple is just as good as tasty. 🙂 This versatile recipe only asks for four basic, everyday ingredients that we all have in stock all the time. With their red and green colors, they were perfect for the holidays too.

Pickled Onions

1 red onion, sliced very thin

1 jalapeno, seeded and sliced thin

3/4 cup lime juice

about 1 tsp coarse salt

Mix everything together well then pour it all into a jar with a tight fitting lid and turn over a few times before storing in the refrigerator until ready to use.

When ready to serve, let the onions sit at room temperature for about 30 minutes or so before serving, and turn over a few times once again. This is to mix everything up so you get the best of all the flavors. Then serve on top of or aside your favorite meats or on top of a salad. They have a kick, but for those of us who like to spice things up, they were just perfect. They got rave reviews.

Walk on the wild side a bit and spice things up. Have a great day and make everyday great. Stay safe and stay well. Merry Christmas, Happy Chanukkah, Happy Holidays and all that jazz. ‘Til next time.