Monday, January 15, 2018

Quick Pickled Onions

Quick pickled red onions are up there in my top refrigerator/pantry staples. I love how unfussy they are to make, and how much flavor they add to any dish. These onions give a brightness and brininess to every sandwich, go well over fried fish, and add crunch and the perfect amount of acid to salads; we pack these into schnitzel sandwiches, eat them over gravlax, and toss them into kale salads, but the options are really endless. 

2 red onions, thinly sliced
2 Tablespoons granulated sugar
1 Tablespoon kosher salt
3/4 cup water
1 1/2 cups apple cider vinegar 

In a microwave proof bowl combine the onions, sugar, and kosher salt. Whisk the water and vinegar together, then pour over onions. Make sure onions are submerged in liquid. Microwave onions for a minute then stir, and microwave for another minute; repeat this three times. Let onions cool to room temperature. store in air tight containers and refrigerate over night. Onions will keep for two weeks.

* You can do this on a stove top as well. Bring a small pot of all ingredients (with onions submerged) to a small simmer. Keep pot covered with a lid- you do not want to lose brine. Put onions over a very low flame for 5 minutes. Than bring to room temperature and jar. 

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