I just slice them into strips and put them in rice wine vinegar. They’re good to go after about 30 minutes, but they stay good for a long time in the fridge.
They’re also great if you toast them on a bun with a slice of swiss cheese then add mustard/mayo; a nice and easy pickled onion sandwich.
There’s a common misconception in Texas that it isn’t chili if it has beans.
I feel sorry for those people, since it’s clearly better with beans. Looks delicious.
And corn. The little sweet bursts of the corn just adds a whole dimension of delicious to a chili.
I like adding in some pickled onions, too. They’re very easy to make and add a nice bit of sourness.
Diced and then steeped in apple cider vinegar + brown sugar for 30 minutes?
I just slice them into strips and put them in rice wine vinegar. They’re good to go after about 30 minutes, but they stay good for a long time in the fridge.
They’re also great if you toast them on a bun with a slice of swiss cheese then add mustard/mayo; a nice and easy pickled onion sandwich.