PICKLED RED ONIONS & WHY YOU NEED THEM IN YOUR LIFE

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Pickling is possibly one of the easiest, most satisfying versions of preserving you can do. It takes minimal time and just a few ingredients. Once in the jar and cooled down, these go right in the refrigerator, skipping the slightly more time consuming canning step you would need to do in order to safely store them at room temperature.

Pickled Red Onions

2 red onions (good sized, this is no time for puny onions)

1 cup of red wine vinegar

1 cup of apple cider vinegar

1 tablespoon sugar

2 teaspoons kosher salt

½ teaspoon mixed peppercorns

3 or 4 whole allspice

A few of sprigs of fresh rosemary, oregano and thyme, or any combination of these you like

2 pint size (16 oz.) canning jars

Peel and halve the onions, then cut about an ⅛ of an inch thick. Evenly distribute between 2 freshly washed and dried jars, packing them in fairly tightly along with the peppercorns, allspice and fresh herbs.

Combine both vinegars, sugar and salt in a sauce pan and bring to a boil over medium-high heat, stirring to dissolve the sugar and salt. As soon as it boils, take off the heat and carefully pour into the jars leaving just a little space at the top. With a wooden spoon, if necessary, press the onions down to fully submerge them in the pickling liquid. Pop the lids on and let them sit on the counter until cooled, then store in the refrigerator for up to a month.

Over the weekend these topped off sautéed mushroom and mushroom brie (yeah you read that right, mushroom brie) turkey burgers on brioche. Delicious! Pickled anything adds that little extra zing, and these pickled red onions are no exception. Pile them on sandwiches, grilled steak, pizza, tacos, add them to all different kinds of salads, they’re a great addition to a cheese and charcuterie plate… basically, toss them on anything and everything.

Go pickle some onions, you’ll be glad you did.