I don’t often post recipes– not that I don’t cook, but I don’t really like doing process photos and staging my food. However, I can’t possibly go another day without sharing this super-simple recipe for something so delicious.
Pickled red onions are tres fashionable these days. I see them on the barbacoa and carnitas tacos at Nada, as a topping at Senor Roy’s, and just yesterday on Courtney’s blog with a lobster salad.
I’ve been dying to make them for weeks. I started my pickling escapades with some preserved lemons (there’s a Moroccan tagine I have my eye on), but I can’t report back on those yet as they won’t be ready for another couple of weeks. Red onions, though? That’s a refrigerator pickle– pretty much instantly ready. I’d done my homework, I knew it was simple. I marched over to Park + Vine for cute square Ball pint jars
The procedure was simple. In a saucepan, heat vinegar, whichever spices you’re using (in my case, allspice, bay and red pepper flakes) and sugar together until it boils. Add in a pound of thinly sliced red onions (I actually sliced on my mandolin) and simmer for 30 seconds (or a bit longer, as I did. Oops.). Turn off the heat, and let the onions cool completely before packing them into a jar. It makes just about a pint.
The verdict? Quick, delicious, and addictive. I have yet to eat them as a condiment and instead, I stand in front of the refrigerator, Nigella Lawson-style, and steal bites whenever I remember they’re in there (which is often). They’re a beautiful purpley pink color, probably one of the prettiest colors in my refrigerator right now. Before I get to the dish I want to serve them with (pernil asado, I think), I may have to make some more– and I’ll alter the seasoning by using Colonel De Ray’s Old World Pickling Spice.
My next pickle? Beets, I think– I just got some in my Farm Fresh Delivery box this week. Seems like the perfect thing to try!
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