🌮 Happy Taco Thursday, Crew! 🌮

Today we’re piling it HIGH with taco toppings. Sure, cheese and sour cream are classics… but nothing slaps like those tangy, zesty pickled onions right on top.

We’re talkin’ crunch, zing, and flavor fireworks with every bite. 💥🌶️

👇 Scroll down and snag this killer recipe straight from Iron Chef legend Michael Symon.

Cheers & hot sauce,
~The Taco Tuesday Crew

Recipe By: Iron Chef Michael Symon, Playing with Fire: BBQ and More from the Grill, Smoker, and Fireplace: A Cookbook
Michael Symon is bold, fiery, and fun—Cleveland’s Iron Chef with contagious laughs, Greek-Italian roots, BBQ chops, and legendary recipes that bring spice, heart, and unforgettable flavor. 🌮🔥

INGREDIENTS
1 large red onion, sliced 1/4″ thick (about enough to fill a 1-quart jar semi-snugly)
Vinegar – half apple cider vinegar, half rice wine vinegar
Sugar
Kosher salt
2 tsp. mustard seeds
1 tbs. crushed red pepper flakes
2 tbs. coriander seeds
2 tbs. black peppercorns
4 garlic cloves, smashed and peeled
2-3 bay leaves

INSTRUCTIONS
Pack the onion slices in a 1-quart jar and cover with water to come within 1/2″ of the rim.  Pour the water out into a measuring cup.  Note the volume, then pour off half of the water.  Replace it with half apple cider vinegar and half rice wine vinegar.  For example, the total volume of water was 2 1/2 cups.  So I used 3/4 cup apple cider vinegar and 3/4 cup rice wine vinegar.

Pour the vinegar mixture into a nonreactive saucepan.  Add 2 tbs. sugar and 2 tbs. salt for every 3 cups of liquid.  Add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves.  Bring to a boil over high heat.  Allow the liquid to boil for 2 minutes, then remove from heat. Pour the hot liquid into the jar over the onions.  Stir to evenly distribute the spices.

Screw on the lids and shake a few times.  Let cool to room temperature.  Transfer to refrigerator.  Refrigerate for up to 1 month.

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