I was planning on a no-meat supper--field peas on rice with greens and a kind of corn cake on the side. But it just wasn't inspiring me till I thought of pickled onions--a perfect taste accompaniment as well as a nice shot of bold color to jazz up the meal.
And they're quick and easy to make. Do a bit ahead so they can spend an hour or so in the fridge.
Here's how:
1 red onion
1/2 c cider vinegar (or rice vinegar)
1/2 cup water
1 tsp salt
2 tsp sugar (or honey)
Slice the onion very thinly and shove slices into a glass jar (I used a quart size.) Combine the other ingredients in a small saucepan and heat till salt and sugar are dissolved. Take a taste and adjust the salt/sugar to suit your own taste. Pour heated liquid into jar, making sure onions are covered. Refrigerate at least an hour. Keeps about three weeks.
I can eat this right out of the jar. Or on cottage cheese or in a cheese sandwich or on a burger or a taco.
I could probably eat it on vanilla ice cream.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2EJ3nPtLMrce0aNJFjNxEEHjsTbjhXFJOKUAQ89p1jB13_fMdEEAoyL19wupcrQefIe1wgf3zdcUJZMwUmsQoKJeAAh2kpGNq7GKes_kYG-WZeEZNWY_LIW7RTv0AeIm6i28U6hlRW48zvjjTgZ7x7gpuZIuhOROKFpZBNgaKHnZ2JV0BMpJATAAQCjx/w400-h300/2024-04-19%2015.08.32.jpg)
5 comments:
I didn't know onions could be pickled so quickly. I thought the process took a long period of sitting in the jar.
Nope--an hour or so and they're ready to go.
Can't wait to try this! Sounds so yummy.
Dan not big on pickled items so I would have fried or carmelized these to top the peas and rice.
You're making me hungry now!
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