PICKLED RED ONIONS

There is this Mexican restaurant in Las Vegas that is my favorite place to eat. The best...so good that I actually planned a trip to Las Vegas when I was pregnant based solely on me being able to eat there as much as I wanted.
They serve black bean chicken tacos (my favorite) with pickled onions, which are crunchy, sweet and tangy...a must have in your house.
You can make 3 weeks ahead and it is so easy to make.
Tasty enough to stand alone as a side or perfect for tacos, hamburgers, any kind of sandwich (turkey, chicken, beef), and I have been told they are excellent on hot dogs (but I wouldn't know because I have never ate one and don't plan on it any time soon...I have my limits people!)

PICKLED RED ONIONS
Adapted from Bon Appetit January 2010

1 large red onion, halved through core, thinly sliced crosswise
1/2 cup sugar
1/2 cup white wine vinegar
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons whole black peppercorns
1/2 cinnamon stick

Place onion slices in medium bowl. Bring next 5 ingredients to boil in heavy medium saucepan.

Pour over onions in bowl.

Cover; cool to room temperature. Chill at least over night. They will turn a beautiful deep pink color.
Can be made 3 weeks ahead! Keep chilled. Drain before serving.

SLEEPING SUNFLOWER FIELD




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