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
|2 hours later|