First off, I have a question for you. Do you like cake? If you answered yes, click HERE and enter my giveaway because I’m sending a jar of uh-mazing cake to one lucky reader. If you answered no, well, I’m not sure how you even made your way over to my blog. Cake is featured what? Once a week?
But really, this post has nothing to do with cake. Its about as far away from cake as you can get, that is, unless you fancy cakes with pickled vegetables on them.
Pickled onions are one fantastic condiment. I just don’t think they get the attention they deserve. But they are incredibly easy and fast to make. You would think that the fact that they are pickled means that they need a long time to sit in a brine before they are ready to eat, but these beauties need 30 minutes. Tops.
The process is simple. You thinly slice up a red onion into rounds or half moons. Your choice. Then you place them in a small pot of boiling water for 10 seconds and drain. They only need to be par-cooked so that they’re pliable but still crisp.
The par-cooked onions are then placed in a mason jar and a mixture of vinegar, sugar, salt and spices are poured over them.
This is my favorite part.
As soon as the acid hits the onion everything turns the most gorgeous shade of vibrant purple/red. I would make these just so I could look at them in the fridge every time I opened it. You can change up the seasonings as well, based on preferences or what you have on hand. Cloves would be nice, as well as cinnamon. Thyme would be lovely as well. Red pepper flakes would work in place of peppercorns. There are many good options.
They keep for a few weeks too. I love having them on hand to add to anything. They are SO good on pulled pork sandwiches. They jazz up cold salads…I put them in a Greek salad last night and it took it up to a whole other level. And you know what they’re really, really good on? Stay tuned and on Friday you’ll find out 😉
- 1 Medium-sized Red Onion
- 3 C. Water
- ¾ C. Apple Cider Vinegar
- 3 tablespoons Sugar
- 1 teaspoon Salt
- 6 Peppercorns
- 5 Allspice Berries
- 1 small sprig Rosemary
- Pour the water into a small saucepan and bring to a boil.
- Thinly slice the red onion into half moons or rounds.
- Place the onion slices in the boiling water for 10 seconds.
- Drain the onions into a colander or sieve and them pack into a mason jar.
- Add the vinegar, sugar, salt, peppercorns, allspice berries, and rosemary to a saucepan and just bring to a boil, stirring to dissolve sugar.
- Pour the vinegar mixture into the jar of onions.
- Seal the jar with a lid and keep refrigerated, up to 2 weeks.