Pickled Onion Recipe
I got the recipe from here. I like this recipe because they explain why you need the vinegar, salt and sugar and the rest you can get creative with.
Here is what I did:
1 cup of Apple Cider Vinegar (I found I needed a little more than the recommended 3/4 of a cup)
1/2 teaspoon of sugar
1/2 teaspoon of salt
6 peppercorns
1/8 teaspoon of red pepper flakes
grated garlic (I used a microplane)
2 sprigs of thyme (leaves only)
1/2 of a large red onion
Here is what I did. I put all the ingredients except the onions in the container and swirled them around to get incorporated and to dissolve the salt and sugar.
I slice up the 1/2 of a red onion as thin as possible. If you want really thin slices I recommend a mandolin. I would use mine but I can’t find it…
I followed the recipe to bowl some water, pour the bowling water slowly over the onions that I had evenly in one layer in a strainer. Then I gave the strainer a good couple of taps to get rid of any excessive water and put the onions in the prepared jar. I put the jar in the fridge to let the vinegar onion do it’s pickling magic.
Supposedly the pickled onions are good for a couple of weeks but are best the first week.
So, I first discovered pickled onions on a sandwich. It was a turkey sandwich with brie and pickled onions. Since I am not driving to the arts district in L.A. on a regular basis I decided to make some pickled onions at home. These of course are great on a sandwich but kind of can go on anything. Tacos? Yes. A Mediterranean chicken, rice and hummus situation? Yes. A cheese board? Yes. The options are endless. These are delicious and tangy and brighten up any meal. Perfect for these hot summer months.
