Guys, my website was down for almost 36 hours and I’ve never known such fear. It felt like my dog was sick and I didn’t know if he/she would get better. We’re all good now, and I’ve been waiting all week to be able to share these with you!
Pickled red onions are a refrigerator staple at my house. They are bright pink jewels that immediately boost the flavor and visual appeal of anything you add them to…and you can add them to so many different dishes. So versatile! They take almost no time to put together and last for weeks in the refrigerator.
Tacos, quesadillas, sandwiches, burgers, avocado toast (coming tomorrow), and salads all welcome pickled onions. These work especially well with any rich, fatty foods like roasted meats, avocados, or anything with lots of mayonnaise or cheese because they will cut through the richness. Pick any food that would be complemented by onion flavor, a little crunch and needs a bright acidic boost (and pink color!) and try them out with it. I’d love to hear what you use them for!
The three best vinegars to use are white wine, apple cider, or rice wine vinegar because they lend a gentler, lighter flavor. I did see someone use red wine vinegar recently, but I would avoid the harsh industrial white vinegar that we all have to clean just about everything. You can add any flavors you want to the mix: hardy herbs, fruit peels, cloves, allspice, ginger, etc. I like mine with garlic, peppercorns, thyme and chiles.
Store these in a glass container with a tight-fitting lid in the refrigerator. Just make sure to pick a container that will keep the onions completely submerged in the liquid. These will start as crunchy, pale pink onions and eventually turn a uniform vivid pink color and lose some of their crunchiness the longer they sit in the pickling liquid. They are still delicious even as you’re nearing the bottom of the jar.
Oops, I just checked and I’m out of my pickled onions. Gotta go make some quick!
[tasty-recipe id=”31481″]
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