An Easy-to-Make and Nutritious Snack or Side Dish
Cravings wait for no one, especially moms on the go. And when you have a yen for a special something that marries salty, sweet, sour, cold and crisp in delectable harmony, you need quick-pickled red onions, stat. Fermentation, the standard method for pickling, takes weeks, and that just won't do. Go with quick-pickling instead.
Quick-pickling uses heat and vinegar, a natural byproduct of fermentation, to fill those gorgeous red onions with the flavor that fills you, and the family, with satisfaction.
Total Time: 1 hour | Prep Time: 5 minutes | Serves: makes 1 cup
2 red onions, thinly sliced
1 cup apple cider vinegar
- 2 tablespoons pickling spice
- 2 tablespoons sugar
- 1 tablespoon salt
- Blanch the onions in boiling water for 1 minute. Drain the onions, and pack them in a 1/2-quart canning jar.
- Bring the vinegar, pickling spice, sugar and salt to a boil on the stove. Stir the mixture to combine the ingredients, and pour it over the onions.
- Seal the lid on the jar. Let the onions reach room temperature before serving, about 1 hour. Store the pickled onions in the refrigerator for up to one month.
A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.