Quickly pickled onions saved me from going through my life without the joy of this layered vegetable altogether.
I had missed onions, not talking about their side effects like bad breath and daylong aftertaste, both goes hand in hand with an overdose of breath mints. But you have to give me that, they complete a stew and a few onion rings look very good on your burger. When I started cooking on my own, peeling onions had been almost always a part of the process. All this changed with Mr. F in my life, who is not eating any kind of onions and suddenly I find myself going through onion-free weeks unintentionally. Most of the time its convenience and here is how these quickly pickled onions join the game.
Quickly pickled onions are really effortless, look pretty in pink and are almost always available. I love the additionally tart bite from the pickling, you don’t get this from a regular (read boring) onion. Also, they can be as sweet as you like them, just add more sugar. Think about your leftover turkey sandwiches with a decent slice of provolone and a layer of this quickly pickled red onions. They also go really well with Mexican food and almost every meat, especially the smoked and barbecued meats.
- 1 medium size firm onion, peeled and sliced thinly
- 415 ml / 1 ¾ cups apple or rice vinegar (I use a mix of both)
- 55 g / ¼ cup light brown sugar
- 1 bay leave
- 1 garlic clove, peeled and smashed
- 10 black peppercorns
- 1 tsp. salt
- In a small, non-reactive saucepan, heat vinegar, sugar, bay leave, garlic, and peppercorns until boiling. Reduce the heat and simmer for 5 minutes or until the sugar is dissolved.
- Add the onion slices and then simmer gently for 30 seconds.
- Transfer the onions and the vinegar into a jar, cover tightly with a lid and let cool until room temperature.
- The onions will keep for several weeks in your refrigerator.