Monday, October 26, 2015

Pink-Pickled Red Onions

I really love pickles. I've pickled cherries, pickled green tomatoes, pickled mouse melons, pickled blueberries, and more. And that's not even delving into the lacto-fermented pickles. But one of my favorites is pickled red onions and, it appears, I've never blogged the process. How on Earth is that possible?

You have to try these, especially if you're an onion fan. I've used them to add texture and flavor to grilled cheese sandwiches.

I had some red onions and a splash or two of leftover Luc Belaire Rare Rosé (tasting notes here). So thought I'd try to add pink sparkling wine to a quick pickle.

  • 1 organic red onion, peeled and thinly sliced (approximately 2 C)
  • 3/4 C vinegar (I used a white vinegar)
  • 1/4 C sparkling wine
  • 1 T organic granulated sugar
  • 1 t salt (I used a pink Himalaya salt)

Place sliced red onions in a bowl and sprinkle with salt and sugar. Stir to coat and let stand for 10 minutes. In the meantime, pour vinegar and sparkling wine into a small saucepan. Bring to a boil. Add the onions and stir to submerge completely. Boil for 1 minute, then turn off the heat. Cover and let stand for 5 minutes.

Spoon into a jar, cover, and chill for at least 2 hours before using. These will keep in the fridge for up to 2 weeks. Drain onions before using.

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