Soil and Cellar

Growing and preserving foods in Seattle

What I’m cooking this week – Quick Pickled Onions

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It’s that time of year when I am ready for fresh vegetables strait from the garden, but don’t have anything to harvest. I mean, we are months away from harvest. Patience may not be my top virtue. But what can I say, spring makes me want to eat fresh, crisp, colorful foods.

One way to add lots of flavor and crunch is with quick pickles. They are easy to make, and really add an acidic spark to a dish. I have been adding pickled onions to all sorts of things lately. Salads, sandwiches, vegetable dishes, and I bet they’d be great on tacos or chili, too. Add them to a salad and you’ll be able to reduce the amount of dressing you use. They are crunchy, sweet, and sour all at once. And so easy – they are done in 20-30 minutes!

Pickled onions with zucchini salad

I made this zucchini almond salad (via the Smitten Kitchen cookbook). I added the pickled onions to the salad, and it was fantastic. And just look at that color!

I first found the pickled onions in Cooking Light magazine, to add to a baked open-faced sandwich (with asparagus, roasted garlic, and cheese, so good!) I still use the same general recipe, although in true Cynthia form I never measure anything. They are totally fudgeable, good results don’t rely on precision.

So here’s what you do:

(measurements are approximate)

¼ Red onion, sliced thin in half-moons

1 tsp sugar

½  tsp salt

½ cup red or white wine vinegar

Combine vinegar, sugar and salt in a bowl, mix to dissolve. Add onion, and let stand on counter for about 20 minutes. Stir occasionally.

If you have leftovers, you can keep them in a Tupperware in the fridge for up to a week, but they are best used within a day or two to maintain the crunch.

One thought on “What I’m cooking this week – Quick Pickled Onions

  1. Pingback: Refrigerator Pickles | Soil and Cellar

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