Saturday, June 4, 2016

Pretty (and pretty easy) Pickled Red Onions

These little beauties are easy to make and wonderful to have in the refrigerator for all kinds of things:
  • add them to any salad where you'd use onions (they're not as sharp as raw onion)
  • put them on a cheese or tuna or other savory sandwich 
  • pile them on a grilled burger or hot dog
  • set them out in a bowl with a cheese plate to have with cheese and crackers
  • place some on top of roasted veggies, like asparagus, broccoli or beets
  • use them as a garnish for baked beans
When the jar gets low, I simply slice some more onions and add them in.  They need to sit for about an hour before they're ready, so a little advanced time is needed.  The only other labor is thinly slicing the onions. If you have a mandoline, now's the time to use it! If not, just try to slice them as thin as you can.

Pickled Red Onions
1/2 cup cider vinegar
1 tablespoon honey
1 1/2 teaspoons kosher salt
1 red onion, thinly sliced
1/2 teaspoon mustard seeds

Stir  (or shake) the vinegar, honey and salt together in a jar with a lid until the honey and salt dissolve.  Add 1 cup of water and stir.  Add the sliced onions and push them down to be sure they're in the brine.  Sprinkle the mustard seeds on top.  Place the lid on the jar and let sit at room temperature for an hour.  After that, refrigerate.  Will keep for at least a few weeks--maybe more!

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