Hot Pickled Onions

Crown everything that will sit still in front of you -- from goetta and scrambled eggs in the morning to tacos at night to the hot diggity dogs right here -- with these gorgeous, crunchy, quick-pickled onions.

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1. First, smash the garlic cloves. Remove the tops of the chiles and cut lengthwise.
2. Next, cut the top and bottom off the onion. Carefully remove the outer layer and cut the onion into ½-inch-thick rounds.
3. In a medium sauce pan, bring all but the onions to a boil; stir frequently so the salt and sugar dissolve. Boil for 2 minutes, and then turn off the heat. Throw in the onion rings and let the flavors steep together as the contents cool completely.
4. Store your spicy pickled onions in an airtight container up to 2 weeks in the refrigerator.