A recipe for punchy and vibrant quick-pickled red onions that lend pop and crunch to everything from sandwiches to salads.
So far in 2010, I have been in a pretty serious food rut. We have been braising and roasting, cooking with broth, and making gratins. While it is really delicious comfort food, after a while I need something fresh. In the past week, though, I have been cooking myself out of the rut, and really enjoying local hoop house kale and spinach, squash, beets, and onions. Mostly, I am just roasting the squash and tossing it with chopped kale, diced onion, pinto beans, preserved lemon (obviously a staple of mine), and a light vinaigrette. For a while cooking just wasn’t bringing me the solace it usually does, but I’ve cooked my way back into the kitchen.
Cooked and pickled, actually. These quick-pickled red onions were made to accompany hamburgers, but also make a great, if bracing, snack. They are steeped with apple cider vinegar, and, if you believe everything you read on the internet, apple cider vinegar is some kind of miracle juice.
These quick-pickles have a bit of crunch, but if you’d like a softer pickle you can cut the onions into thinner slices and steep the onions a bit longer.
A recipe for punchy and vibrant quick-pickled red onions that lends pop and crunch to everything from sandwiches to salads, adapted from Molly Wizenberg's recipe here.
- 2 cups apple cider vinegar
- 1/2 cup water
- 1/3 cup honey
- 1 teaspoon coarse salt
- 1/2 teaspoon fresh ground cumin
- 1/2 teaspoon red pepper flakes
- 2 large red onions cut into circles 1/4 - 1/2" thick
In a large, non-reactive saucepan, combine everything but the onions and bring to a boil. When brine boils, add onions and remove from heat.
Cover pan and let sit for 20 minutes. Uncover and bring pickles to room temperature; then seal in a quart jar and chill 2 hours or longer.
Pickles will keep in the refrigerator for a couple of weeks.
Drain pickled onions slightly before piling onto your burger.