A Big Taste Bank for the Buck
I came upon a large, lovely red onion in my kitchen last week and felt compelled to give it a picklin’. The essential ingredient to pickled onions is the onion. You’ll have the other ingredients on hand: vinegar, water, salt, and sugar.
Kitchen gladiators might like to kick it up a notch by adding red pepper flakes, thin slices of jalapeño, garlic, peppercorns, bay leaf, or mild pepperoncini.
The 1-2-3 of Pickled Onions
- Cut a large, red onion into rings or half moons, using a mandolin for uniform slices. (Though a sharp knife and a steady hand work as well.) Stuff slices into a quart-size glass container, such as a Mason jar.
- Pour in 1/2 cup water; 1/2 cup vinegar (apple, white, or red—I prefer apple); 1 tsp. salt; 1 Tbs. sugar and any other ingredients listed above. (Some put the ingredients in hot water before adding. I do this for pickled carrots, but think it removes the crispiness of onions.)
- Refrigerate. Wait an hour, or overnight, to let flavors meld. Eat within a week or two. This should be no problem. I stuffed my jar full, but it reduces to about 3/4 of a jar after it pickles.
What Do You Do with a Quart of Vibrant, Pink Onions?
Toss them on a salad, tacos, hamburgers, pulled pork, baked potato, or sandwich. These onions take grilled cheese to the next level.
A Health Bonus
Like sauerkraut and other fermented vegetables, the brined onions contain high amounts of good probiotics and digestive enzymes.
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