As I’ve been exploring balancing flavors, and trying new food combinations I have truly come to love pickled red onions. Pickled everything really, but these are one of my favorites. It is not one of those ingredients that brings and item into focus when I see it on a menu. I feel it pairs particularly well with things that are sweet. Think sandwiches with roasted vegetables and their inherent sweetness that needs a bit of acidity for balance. Yummy. I made this particular batch to go with harissa roasted sweet potatoes. I also threw on some roasted salted pecans, and some candied pine nuts. It was yummy. This recipe is adapted from Bobby Flay, one if his 3000 recipes for pickled red onions.
Pickled Red Onions
1 1/2 cups white vinegar
1/4 cup water
2 TBL granulated sugar
1 TBL kosher salt
1 large red onion, thinly sliced
Combine vinegar, water, sugar, and salt in a small saucepan and bring to a boil.
Remove from heat, stir, and allow to cool for about 10 minutes.
Place the onion in a heat safe container with a lid, then poor the hot vinegar mixture over the onions.
Cover and allow onions to sit for at least an hour, up to 4 days
Remove from liquid and use to top everything from sandwiches to sweet potatoes.
It is the end of summer, and what better way to celebrate than to make pickles?! I love pickles. Like, really love them. The sourness with the salt and a bit of crunch. Ohh, man! When we lived in Maine we had a garden and I would make pickles pretty often as I always planted a way too many cucumber plans. Or so I thought, until my pickles ran out. I also love to pickle green beans and beets. Other crisp vegetables such as carrots and cauliflower also work well as a pickle.
Depending on how fast you want to eat your pickles will change how you cut them. Usually to make cucumber pickles I cut the cucumbers into spears. They should pickle for at least a week and will last several months in the refrigerator. For these beet pickles they are ready in about an hour and will last a few months in the refrigerator. You must refrigerate these pickles as they have not been sterilized through a boiling process like some recipes for canning pickles.
I suggest eating these straight from the jar, or topping your favorite sandwich with them. Ohh, yum.
Makes 1-2 pint jars of pickles depending on how many vegetables you use. Recipe is easily doubled or halved.
about 4 small beets peeled and sliced on a mandolin set to 1/16″ (very thin slices)
or, 2-3 cucumbers per jar, cut in quarters lengthwise, or green beans, carrots, cauliflower…
1 cups white vinegar
1/2 cup apple cider vinegar
1 cups water
1 TBL salt
1 TBL sugar
1/8 tsp crushed red pepper (per jar)
1/4 tsp black peppercorns (per jar)
2-3 cloves garlic (per jar)
several sprigs of dill (per jar) – I didn’t use this with the beet pickles, but you could.
Heat vinegars, water, salt and sugar together until just starting to simmer.
In sterile jars place crushed red pepper, peppercorns, garlic, and dill.
Add vegetable of choice.
Pour hot pickling liquid over the top to cover vegetables.
Place lids on jars and finger tighten rings.
Let cool to room temperature, then store in the refrigerator.