RECIPE OF THE WEEK FROM THE STAFF AT HIGHFIELD HALL & GARDENS, LISA WALKER!
I love pickles and anything that is pickled – pickled carrots, pickled jalapeños, pickled beets, you name it even pickled herring! My local Farmer’s Market would sell gourmet pickled onions for $6.00 a jar…a small jelly jar. Not wanting to put my family into financial ruin with my pickled onion habit I set out to make my own pickled onions, not knowing at the time just how easy it would be.
These onions can be whipped up in 5 minutes and enjoyed within the hour. If you’re like me, make a double batch because you’ll find that they really go with everything.
Quick Pickled Red Onions
- 1 large red onion, thinly sliced
- 1/2 cup apple cider or white vinegar
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1 cup hot or warm water
- (optional additions)
- 1 garlic clove crushed
- Black or red peppercorns
- Put the vinegar, sugar, salt, and water in a Pyrex measuring cup or any microwavable container.
- Heat 1-2 minutes until the sugar and salt dissolve in the liquid. Let the liquid cool to room temperature.
- Slice the onion and place in mason jar or glass container with lid.
- Once the liquid is cool pour over the onions, seal, and store in refrigerator. The liquid will be pale at first and then turn a beautiful pink color after a few hours.
- Onions can be stored for up to two weeks but will most likely be gone before then!
These onions are a great accompaniment to grilled chicken, fish, and pork not to mention tacos! They can also be added to rice, couscous, or quinoa for added flavor.
Goes great with smoked salmon and crème fraiche or avocado toast!
Love breakfast burritos – so do the onions!