When I was little I didn’t like onions at all. Not cooked and certainly not raw. I’ve come a long way since then. Love onions cooked, a fried onion rings are heaven, but raw, still not so good. I have been known to meticulously pick out every bit of onion from a salad or a sandwich.
Recently, however, I made a salad that had such few ingredients (and onions was one of them), that taking out the onions just didn’t make sense. Since I love all things pickled, I decided to look for a quick pickled onions recipe. I found it in The Sprouted Kitchen: A Tastier Take on Whole Foods– the full recipe is actually called Toasted Millet Salad with Arugula, Quick Pickled Onions and Goat Cheese, which sounds amazing itself, but all I needed was a quick pickle recipe.
These quick pickled onions were fantastic! So fantastic that I’ve made them again, and we vow to always have a jar in the fridge. If you make them with red onions you get the lovely pink hue. These were tart and sweet with the perfect amount of bite. We’ve added them to sandwiches and have eaten them almost like a side dish. And, I must confess, I have stood at the refrigerator just eating them out of the jar. They are that good!
- 3/4 cup apple cider or white vinegar
- 2 teaspoons sea salt
- 3 tablespoons natural cane sugar
- 1 dried bay leaf (I omitted because I didn’t have any)
- 4 whole cloves
- 1 red onion, thinly sliced (I used my mandolin)
- In a saucepan combine the vinegar, salt, sugar, bay leaf and cloves and bring to a gentle boil over medium high heat until the sugar is dissolved. Add the onion, stir, and remove the from the heat. Let them cool to room temperature, spoon into a jar and store in the refrigerator.