These pickled onions are fantastic. They go great on sandwiches, tacos, and salads. I’m preparing this batch for a salad I’ll be making tomorrow. Their crispy texture and taste will add great flavor to anything you add them to.
1 large red onion, sliced
3/4 cup rice wine vinegar
3 tablespoons mirin
6 allspice berries
2 garlic cloves, minced
3-4 cups boiling water
Bring 3-4 cups to a boil. Place a colander in the sink and place the sliced onions inside. Once the water is boiling pour it over the onions. Allow the water to completely drain.
In a large jar, combine the rice wine vinegar, mirin, allspice berries, and garlic. Place the onions inside and tightly cover with a lid. Allow them to sit in the refrigerator for at least an hour, however overnight is best. Stores for up to 2 weeks. Enjoy!