I'm obsessed with these pickled onions. I feel like going back in time and slapping my pre-pickled onion-making self in the face and shouting, “WAKE UP WOMAN! Get in the kitchen and make me a sandwich with pickled onions! And they better be organic locally sourced non-GMO artisan pickled onions." I overheard someone use all those natural blah blah blah food words at a market describing a product they were selling. It made me cringe deeply while thinking “enough is enough people!!! We need to chill with all that lingo and pretension!" but then it was immediately followed by the thought, “...but maybe I should buy those three barley crackers for $21... they sound really pioneer times. And with all those descriptive words, at $7 a cracker they're pretty much giving them away." Also, I was kidding about that woman comment of course. I am a woman. I would only ever ask myself to make a sandwich nicely. It would be more like,
“Megan, you radiant unicorn!" “Yes Megan?" “Are we feeling a sandwich?" “Wow, Megan, you read my mind." “Shall we?" “We shall!" and then we (I), would laugh elegantly like a rich duchess from Downton Abbey. “Haw-haw-haw-haw-haw-haw"
But just look at these onions! They're like precious jewels behind a glass casing but yet, they are just onions. I used to hate onions as a kid and if a raw one sneakily slipped into my mouth, I would cough loudly as if they were “too hot" or something? I don't know, I was weird. Pickled onions are underrated though. They are a perfect condiment or addition bringing a little sweet and a little acid. This one is very quick to make but sometimes I do an even faster pickle of onions if you need them in a pinch which I'll share quickly with you now.
Quickest Pickled Onion: (these take only 2 minutes instead of 5) Start these before the rest of your meal so they're ready when you're finished. Slice some red onion very very thinly, almost shaved. Put into a bowl, add a pinch of salt, cover in vinegar of your choice (red wine, white wine, rice wine, balsamic, apple cider) for 10 minutes or more. While they are “pickling", make the rest of your meal. And voila! Pickled onions for all!
But the onions in this post have more depth and it gives you a whole jar. And bonus! When all the onions are gone, use the infused vinegar with olive oil for salad dressing.
Things To Put Pickled Onions On:
- Tacos! Just pile them on and everything will be muy bien. You can also add pickled jalapenos + the lesser credited pickled radishes if you like.
- Cheese +/or charcuterie boards! A nice crunchy mustard and pickled onions are essentials.
- Salads. Greek, garden, ceasar–I don't care what salad it is. You should just do it.
- Sandwiches. Grilled cheese, burgers, anything with meat (chicken, bacon, pulled pork, roast beef, brisket, etc) because they cut the rich fattiness of all these with their acidity.
- Fancy hotdogs, here we come.
- Eggs– add into scrambled or throw some on top of any style.
- Bagels with lox + cream cheese. Add some cucumber, dill + capers and we've got a serious bagel party.
- Avocado toast. Just dump everything and anything on avocado toast.
- Mashed potatoes + gravy
- Rice + beans
QUICK + EASY PICKLED ONIONS
t h e m a g i c
i n s p i r a t i o n : We must preserve, Winter is coming!!!
t h e f e e l s : acidic, sweet, crunchy, zingy (it's a word, I checked.)
e a t w i t h : I was overly excited and listed them above. Also, wine. Because always wine.
m i g h t l i k e i f y o u ' r e i n t o : canning, sweet corn relish, fermenting, gift baskets, homemade Christmas presents, ploughman's lunch, feeling fancy
t h e s c i e n c e
makes one 250 ml jar || prep time: 5 minutes || wait time: 15 minutes minimum
i n g r e d i e n t s :
- 1 small - medium red onion
- 3/4 cup white wine or rice wine vinegar (I used white wine this time)
- 1/2 tsp sea salt
- 1/2 tsp sugar, honey, agave, coconut sugar
- 1 garlic clove, cut in half (optional)
- 4 sprigs of fresh thyme (optional)
- 10 peppercorns (optional)
other additions you can try: chili pepper, bay leaf, mustard seed, coriander seed, allspice berries, whole cloves, whatever you want really.
m e t h o d :
- Put a kettle of water on the stovetop to boil. Slice onion into 1/4 inch rings. Put onion into strainer and pour boiling water over top. Let drain.
- In a glass jar–add vinegar, salt, sugar (or other sweetener), and other additions + spices. Stir until sugar and salt are dissolved.
- Add rings of onion. Will be ready to eat in about 15-30 minutes.
* Will last for about 2 weeks in the fridge.
* Recipe adapted from The Kitchn.