Pickled Red Onion

To tie in with my last post, as well as “Meatless Monday,” I am going to show you my staple red onion pickling recipe and procedure. I’ve talked about pickling before when we did pickled spring veg. These little suckers are packed full of flavor and provide a fabulous color to any dish. One thing I like to do is DIY tacos or flatbreads, and these are great toppers for those. Also try omelets, sandwiches, salads, and even sautés. Just think of it as additional acidity in the dish and the possibilities are endless.

One more note before I supply the recipe: you can leave the aromatics in, or strain them out. It’s really up to you. If you leave the spices in, they tend to provide a stronger flavor. However, if you strain them out, the liquid will only be as potent as it is at that point in time. I’d suggest doing a batch of each and figuring out what you like and basing your progression on that. I chose to leave the spices in this time.

Pickled Red Onions

Ingredients:

2 Tablespoons pickling spice

1 teaspoon sea salt

2 teaspoons sugar

3 cups white distilled vinegar

1/2 cup red wine

5 small or 3 regular red onions (julienne) 

Directions:

1. Toast pickling spice in hot pot
2. Add vinegar, red wine, salt, and sugar to pot. Bring to a boil
3. Place julienne red onion into container. You want it to be large enough to let the liquid cover it completely.
4. Once liquid is boiling, pour over onions. Let cool for half an hour. Cover and refrigerate.
5. Let sit for 12 hours minimum; 24 is ideal!