Monday, August 12, 2013

Making Your Own Pickled Onions


Okay, okay, hear me out. I understand that "pickled onions" sound like one of those fucking disgusting things you'd have to eat when you went over to the house of your weird aunt who smelled funny and was really into fiber arts. I'm telling you though, they are great. Let's get started, I'll keep making my point later.


You will need:
3/4 cup apple cider vinegar
One and a half tablespoons sugar
Two tablespoons kosher salt
One and a half cups water
One medium red onion

In a medium-sized bowl, whisk together everything but the onion, until the salt and sugar dissolve. Then, thinly slice the onions. One medium onion will fill a mason jar perfectly.


Let the onions soak in the liquid at room temperature for about an hour or so. Next, pour half the liquid into a mason jar, followed by all the onions, and the rest of the liquid. It keeps for about two weeks in the fridge.

Okay, now let's get to all the reasons why these are AWESOME. They add a tangy crunch to anything you add them to, my favorite being tacos. Need an excuse to try them? Try one of these recipes.


Or add them to a burger...


You can thank me later. Or tell me that I'm just a few short years away from becoming that weird aunt, whatever.

xo,
z

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10 comments:

  1. We can pickle that! http://www.youtube.com/watch?v=yYey8ntlK_E

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  2. I've been quick pickling everything I can get my hands on lately. OBSESSED. Next up in our kitchen: red cabbage. I'm on a mission this summer to make the perfect fish tacos!

    eileen ragan | leaner by the lake

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  3. Yum! Pickled veggies are amazing and fermentation is amazing for your body to boot!

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  4. Oh man, what a perfect post to randomly come across! Thank you so much - can't wait to try. I just had this a-MA-zing warm spinach salad at this restaurant, Picco, in Boston and wondered how the hell to recreate the tangy red onions that graced the dish. Ta dah. You solved my dilemma. Also.. I love all your DIY and writing. Will be bookmarking you! Happy weekend! :-)

    ReplyDelete
  5. Oh man, what a perfect post to randomly come across! Thank you so much - can't wait to try. I just had this a-MA-zing warm spinach salad at this restaurant, Picco, in Boston and wondered how the hell to recreate the tangy red onions that graced the dish. Ta dah. You solved my dilemma. Also.. I love all your DIY and writing. Will be bookmarking you! Happy weekend! :-)

    ReplyDelete
  6. Oh man, what a perfect post to randomly come across! Thank you so much - can't wait to try. I just had this a-MA-zing warm spinach salad at this restaurant, Picco, in Boston and wondered how the hell to recreate the tangy red onions that graced the dish. Ta dah. You solved my dilemma. Also.. I love all your DIY and writing. Will be bookmarking you! Happy weekend! :-)

    ReplyDelete
  7. You read my mind, Meg. While I was on vacation last week I declared (apropos of nothing) that picked red onions were gonna be my new "thing" (I am weird). The only problem was that I didn't know how to make them. Problem solved.

    ReplyDelete
  8. You read my mind, Meg. While I was on vacation last week I declared (apropos of nothing) that picked red onions were gonna be my new "thing" (I am weird). The only problem was that I didn't know how to make them. Problem solved.

    ReplyDelete
  9. thanks for the recipe, you're the best! i love pickled anything, especially onions, they're my favorite anything

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  10. Yeah, these are now a staple at my house. Color me a weird aunt. Thanks very much for the recipe!

    ReplyDelete

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