Wednesday, 5 June 2013

Perfect Pickled Red Onions and Why I need them.


I have been on a quest.  I have been so in love with my new spiral slicer that I have been on a creative high finding reasons to use it almost every day and inventing dishes or variations of old classics just to have another reason to use it.  Well I have done it this time.... .and I had 5 kids taste it and they all loved it.......but this post isn't about that recipe but about something I had to make for that recipe.....you'll have to wait for the good stuff.....by making this stuff first.

I have been working on this one recipe for a while now and something was missing.....it needed something sharp to cut through the unctuousness of the oil and it couldn't be more salt.....it needed onion but not a raw onion flavour and it needed vinegar....it needed pickled onions.

I sifted through what was probably 25 different pickled onion recipes.  It needed to be vinegary but not super sour if that makes sense.  It couldn't have a dill taste or any other heavily flavoured pickling spices and I had to pay attention to the type of vinegar...because they all taste so different.  So this is what I came up with and it was so simple it feels stupid that it took me as long as it did.

Pickled Red Onions
1 large red onion, thinly sliced (surprisingly I didn't use the spiral slicer but I suppose I could've)
1/2 cup apple cider vinegar
1 tbsp sugar
1 1/2 tsp kosher salt

Using a large glass jar like an old pickle jar combine the vinegar, sugar and salt until the sugar and salt are completely dissolved.  You can whisk them in a bowl but that seemed like a waste of time to me so I shook them in the jar.  Add the thinly sliced onions.  You can pack them in tight because they will start to break down and shrink in volume by 1/3 over the next coupe of hours.  Here is an example


First packed

2 hours later





















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