Spicy Pickled Red Onions

The perfect accompaniment to Tex-Mex barbecue, these pickled onions cut through the richness of smoked beef, pork, and poultry alike. They’re best served atop a flour tortilla or a tostada shell—and you won’t be able to pickle them fast enough. Similar to Hannah’s Garlic Habanero Pickles, the onions require a hot brine but generally take only 24 hours to pickle before serving. Be sure to keep the onion peels as they help tremendously with the vibrant purpl