pickling red onions
andy and i pickled some red onions over the weekend and i feel like we instantly leveled up as both tax-payers and adults with kitchens.
i own a spiralizer with a ribbon blade, so i used that to make the onions more consistently thin and my fingers more consistently not chopped off from the palms. we filled up two ball jars, each with one ribboned red onion, then made the pickling liquid that the AI Of My Mind™ came up with after reading about 30 recipes online 3 weeks prior:
- 2 cups white vinegar
- 2 cups water
- a splash of apple cider vinegar ("why not" i say as i pour a couple tablespoons)
- 1/3 cup of raw sugar
- 2 tablespoons of salt
we heated those ingredients up in a pot until the sugar dissolved, let the liquid cool, poured it into the jars of onion ribbon, and threw in a diced clove of garlic each and several peppercorns (another "why not" moment). we refrigerated them overnight, but you can basically start eating them in an hour - it's a quick process!
here it is on top of my lunch yesterday: english muffins (has to be killer classic!), just egg™, tomatoes and spinach - topped with hot sauce and our own pickled red onions. 😛
from what i've read, these will be good in the fridge for 3 weeks. if you're wondering what you could put these on, the answer is virtually anything that is food: i've had red onions on schmears, tacos, naan sandwiches, hoagies, salads, etc. if i put it on something and it comes out terrible, i'll let you all know.
xoxo jenn
p.s. if you hate onions, here's a recipe for celery soda instead lol
