Tuesday, May 13, 2014

Quick Pickled Red Onions

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We are gluttons for homemade condiments in our house. One of our favorites is to quick pickle red onions. We use them everywhere as garnishes: on tacos, sandwiches, garden salads, rich mayo or yogurt based salads, on stewed or braised beans to give them a bit of a punch, and most diligently on our Shrimp Pazolé Verde. 
As their name purports, these pickles don’t require heavy duty canning materials. They are QUICK and easy. Just a few ingredients, and a little time in the refrigerator for the flavors to meld, and you’re good to go. If you’re interested at all in serious canning or pickling, trying your hand at quick pickling first is a great way to start and build confidence.

Quick Pickled Red Onions
Yield: 1 - 12 ounce glass mason jar
Note: This is a very flexible recipe, feel free to half, double or triple. Just make sure that you have something to store it in.

The Method: The Ingredients
1 tsp. of mixed whole peppercorns
1 tsp. of whole cumin seeds
1 tsp. whole coriander seeds
6 oz. apple cider vinegar
6 ounces of water
1 tbsp. sugar
2 medium red onions, sliced
a splash of balsamic vinegar

The Madness: The Assembly

Place the peppercorns, cumin seeds, and coriander seeds into a glass Mason jar. It is my understanding that metal containers react with the vinegars. I find that a glass mason jar not only looks pretty, but also takes up just the right about of space in our small refrigerator.

Place the water, vinegar, sugar, and salt into a small saucepan on the stovetop over medium heat. Allow these ingredients to come to a boil, making sure that the sugar is fully dissolved.

As the vinegar mixture comes to a boil, prepare the red onions. Slice the first onion in half, long-ways, bisecting the root. Peel the outer skin. Slice the onion into ⅛” half-moons and then place the onion slices into the jar on top of the seasonings. 

Pour the heated vinegar, water, and sugar on top of the onion slices. As a final touch add a small splash of balsamic vinegar to the jar.  Seal the jar, and shake to allow the contents to intermingle. Set the jar aside, allowing its contents to come up to room temperature, approximately an hour. Once the pickle jar has cooled, place the jar in to the refrigerator. This additional cooling process creates a nice crispy texture with the onions that goes great with anything they accompany.

See, Easy Peasy!
As always, Enjoy!
xo, Bon Appégeechee


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