I’m starting things off with one of my favourite tried and true recipes: quick pickled onions.
If you’ve never quick pickled anything before, pay close attention. It’s a super easy way to up your sandwich and salad game. I add these bad boys to anything that needs an extra punch: fish tacos, asian rice bowls, eggs on toast…
Quick pickling is like canning but since you don’t sterilize the container and create an airtight seal, the pickles have to be kept in the fridge and won’t last as long. They likely won’t last too long anyway- you will find endless ways to use them. I first learned to make them when I was working at Detour Cafe in Dundas. We were catering a large barbecue and made a big batch to add to an array of next-level condiments. I’ve since scaled down the recipe and tweaked it for my taste. If you prefer sweet over tart flavours, add a bit more sugar.
- 1 medium red onions
- 1/4 cup sugar
- 1/2 tsp salt
- 1.5 cups red wine vinegar
- jar or container
Slice the red onions into 1/4 inch strips- you’ll have about 2 cups worth. Put them in a pot with the sugar, salt and vinegar and stir until the sugar and salt dissolve.
Put a lid on the pot and cook on high until the vinegar boils. You should stir once or twice to make sure the onions are cooking evenly. Once it boils, take the lid off and turn off the heat.
The onions will continue cooking as the liquid cools. You want them to be relatively crunchy. Once they’re cool, scoop the onions into a jar (preferably like the one in the photo with a rubber seal) and pour some of the vinegar mixture in until they’re covered. Depending on the seal of your container, they will keep for about a month. I’ve pushed it a bit longer, but the onions will start to soften and I’m not a food safety expert so you should probably err on the side of caution 🙂
They’re a great way to add flavour to a dish without a lot of fat or calories. I hope you’ll try the recipe and let me know how you used them!