Pink Moment: Pickled Red Onions

I have something to admit…. I love pickling!  I can be the world’s worst vegetable waster and plant killer.  I am notorious for buying veg and never getting around to cooking anything.  So, when I learned that pickling and home preserving are not only fun and tasty but you can keep vegetables in the fridge for months on end… well I was sold.  You can pickle almost anything, but I think the most useful are red onions.  They add a gorgeous bright spark to many dishes whether you’re vegetarian, vegan or carnivore and their flavor profile has something to contribute to everything from Mexican to the finest haute cuisine.  The following recipe is a base from which to spread your wings and fly.  You can add a plethora of flavors to your pickling brine, depending on what appeals to you.  

Ingredients:

3 small to medium red onions

1/2 cup red wine vinegar

1 cup apple cider vinegar

1/4 cup granulated sugar

2 tsp sea salt

1 tbsp whole allspice (maustepippuri)

a pinch of red pepper flakes

1 bay leaf 

Directions:  Combine all the spices and vinegars in a suitably sized saucepan.  Over moderate heat, stir to dissolve the sugar and salt while allowing the allspice, red pepper and bay leaf to simmer gently.  It doesn’t need to boil, just be warm enough to dissolve the sugar and salt.  Turn the heat to low and allow the brine to continue to steep.  

Meanwhile, using a mandolin (or test your knife skills!), slice the onions thinly.  I don’t love super thin or super thick slices.  I aim somewhere in the middle.  I encourage you to experiment and find what works for you!  I like to use the whole round, but you can also slice the onion in half if you prefer half moons.  Once you’ve sliced all the onions, you can pack them immediately into your preserving jar.  You’ll want all of the onion to remain submerged in liquid, so pack the jar tightly!

Now you can strain the brine to remove the remaining solids.  You can decide if you’d like to add them to the preserving jar or discard.  I find that they look pretty in the jar, so I usually add them.  However, remember that they will continue to influence and deepen the flavor.  If you are after a more delicately flavored result, do not include them.  Pour the remaining liquid over the onions and make sure they are completely covered.  The brine should still be warm to hot.  Allow the jar to cool to room temperature before covering and refrigerating.  The onions are ready to eat after twenty four hours and will last up to six months.  

Notes:  I said to use red wine vinegar and apple cider vinegar; but, in truth, I used some normal white vinegar as well!  I was almost out of apple cider vinegar, so it was about a half cup of cider vinegar and a half cup of normal vinegar.  I think that it tasted fine, and hey in a pinch you gotta do what you gotta do.  I will say that the white vinegar is a bit too sharp for the softer, sweet flavor of the onions.  Avoid using it unless you must.  

If you’re into experimenting, try adding garlic cloves, rosemary, oregano, citrus peels (maybe verigreippi!) or spcies like star anise and cinnamon.  You can also vary the types of vinegars you use.  Champagne vinegar could be nice if you’ve decided to add citrus….

Uses: Salads, egg salads, burgers, veggie burgers, omelettes, pizza, with fish and smoked fish, guacamole, tacos, with sweet potato, pulled pork, mac and cheese…. straight out of the jar….