by Stefan Lonce
I love vinegar! My entire family does, right down to my youngest grandnephew who, at his first birthday party, was sitting on my lap, picking up the greens from my salad plate, licking them, and putting them back. His father said, “It’s the vinegar. He loves vinegar and he knows it’s in salad dressing.” It must be our Eastern European heritage.
Anyway, I make my own refrigerator cucumber pickles. The doctor said to watch my salt intake but how do I do that and still have my pickles? So, I make my own using very little salt. I figured I could do the same with other vegetables. Why not onions?
I use these onions with everything…burgers, sandwiches, salads, I’ll chop some and use them in tuna, egg and chicken salads, on top of eggs, with steak, chicken, pork (They’re especially good with a pork chop.) with just about everything. They’ve become another condiment in my house. I’ll even just take a fork and eat them out of the jar. The slightly sweet taste from the sugar used in the brine along with the vinegar is delicious. The best thing is that they keep in the refrigerator for about a month, although I can’t seem to keep a jar around for longer than a week. Also, after a few days, try using some of the brine out of the jar to make your favorite vinaigrette. It’s delicious.
This recipe makes a quart jar. Of course, you can use any heat proof container with a lid you have if you don’t have Mason jars. I recommend you add these to your collection of condiments.
PICKLED RED ONIONS
INGREDIENTS:
- 4 Medium Red Onions very thinly sliced (or onions of your choice)
- 1 Cup Cider Vinegar
- 1 Cup Water
- ¼ Cup White Sugar
- 2 Tablespoons Salt (Sea Salt is great if you have it.)
- 1 Garlic Clove, crushed (optional)
- ¼ Teaspoon Red Pepper Flakes (optional)
DIRECTIONS:
- Slice the onions as thinly as you can. If you have a mandolin this is the time to take it out. If not, just use a knife and remember that patience is a virtue…
and keeps all your fingers on your hands. Stuff the sliced onions into the Mason jar as tightly as you can along with the crushed Garlic Clove. (They’re going to shrink slightly when the warm brine hits them.) - Heat the Vinegar, Water, Sugar, Salt and Red Pepper Flakes (if using) over medium heat. Stir the mixture to be sure the salt and sugar are completely dissolved. You just want to heat the mixture to a simmer, not to a boil.
- Pour the heated brine into the already packed mason jar, making sure the onions are covered. (Some will float to the top, that’s fine). Put the lid on the jar, or container, and set aside until it cools to room temperature. They’re already ready to eat at this point! Of course, they get better and more tender as they sit in the refrigerator. Enjoy!
