Some time ago, we made steak & roasted pepper quesedillas on the panini press and we topped them with guacamole, sour cream and pickled red onions. The pickled red onions made this ordinary dinner memorable!I used the blog search to find that recipe but I didn't find it, so here we are, a dinner déjà vu.
The pickled onions lend themselves to other uses. Consider chopping them up and using them in a salsa. Don't forget about the pickle juice! You can use it to add flavor and savory tang to other fresh cooked veggies or maybe even a slaw.
Simply make the pickle with a pinch of salt & a grind of pepper (especially if you don't have the other seasonings on hand). You may want to cut back on the sugar, which is fine. Happy quick pickling!
Quick Pickled Red Onions
3/4 cup white vinegar
3 tablespoons sugar
pinch of salt, grind of pepper (or 5 whole berries)
1 bay leaf
5 allspice berries
5 whole cloves
a pinch of red pepper flakes
1 large red onion, peeled, and thinly sliced into rings (or use less)1. In a small, non-reactive saucepan, heat the vinegar, sugar, salt, and seasonings until boiling.
2. Add the onion slices (back away, your eyes will tear up!) then simmer for 30 seconds.
3. Remove from heat and pour the contents into your measuring glass to cool completely and refrigerate until ready to use.
The pickled onions will keep for a while but they’re best when made fresh.
