Quick Pickled Onions

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Quick Pickled Onions - don't like raw onions?  These are so easy and are so good, I use them in everything from sandwiches to salads!

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!

Quick Pickled Onions

Ingredients

  • 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)

Instructions

  1. 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.
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Sidewalk Shoes Quick Pickled Onions

 

 

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Comments

  1. says

    What a neat recipe –and it doesn’t look long and hard… I remember my mother doing something like this YEARS ago–and it would take days!!!!! ha

    I love onions –anyway I can get them… Thanks!
    Hugs,
    Betsy

  2. says

    I have made these several times. A few weeks ago I made a batch to go with some pernil sliders that I made from a pork picnic shoulder.

    They just didn’t taste right or have the usual texture. We blamed it on the onions perhaps being bad. Later I realized that while I was running around, I FORGOT TO HEAT THE LIQUID MIXTURE before pouring it over the onions!!!!! Face palm!

  3. says

    Pam -I love pickled onions so much but I never thought about making them with red onions! And I don’t make them because they take a long time.. these look great! Thanks!

  4. says

    Pam,
    This time of year I’m starting to get a surplus of canning jars on the counter near the dishwasher, as we empty out things and they aren’t immediately filled up. [I bought a pressure canner last week, though, and will be changing that up by canning ham stock today–wish me luck!]
    I like adding pickled veggies to things (pickled turnips and amazing in a grilled cheese sandwich) and this recipe looks so easy.
    Thanks!

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