Quick Pickled Red Onions

PickledRedOnion

I see pickled veggies on restaurant menus all the time but I hadn’t tried making them because I was intimidate by the pickling process. I assumed it involved a labor intensive canning technique for which I’d need to buy a bunch of new tools, only to find them gathering dust in my hobby graveyard. I was completely wrong. 

After a little bit of investigating  I found a technique that  takes very little prep time, and in this example with a red onion, adds brilliant color and tangy flavor to just about any savory dish. The return on investment with these magenta gems is very high .

I decided to start with onions because we eat a lot of tacos and I love onion on my tacos but sometimes raw onion flavor will stick with me well after the meal and into the following day. This quick pickle technique seems to mellow them out a bit.

Find 20 minutes this weekend and give this recipe a try. It requires a small amount of effort and you will impress the hell out of your family and friends  with this briny delight. Your avocado toast, pizza, salads, cheese plates, sandwiches and tacos will also thank you.

Like any recipe, this one provides a great opportunity for you to hone your cooking skills. Do you know how to slice an onion? Checkout this video to learn and then apply the technique in the recipe below. Say it with me…”learn, apply, eat, & repeat!”

Enjoy and let me know if you give it a try. I plan on trying carrots, jalapenos and cucumbers next.

Salad.

Mise en Place:

Directions:

  1. Slice the onion and stuff it into the jar.It will look full but don’t worry it will all fit.
  2. Place the vinegar, water, salt and sugar into a small sauce pan and bring it to a boil.
  3. Remove the pan from the burner just as the liquid comes to a boil.
  4. Pour the liquid into the jar covering the onion. TIP: I like to put the jar into the in the sink and then pour the liquid in so that if any spills over it is contained in the sink.
  5. Cover and refrigerate overnight.
  6. Keep refrigerated and enjoy all week.

Published by

Kitchen Composure

Doing what I can, with what I have, in my kitchen.

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