Quick Pickle An Onion!
Here’s a basic pickle recipe that makes enough for multiple dishes. It involves blanching the onion very briefly to soften its raw flavor.
Bring a small pot of water to a boil. Pour ¼ cup of that hot water into a heatproof bowl, and add 1 tablespoon sugar and 2 teaspoons kosher salt. To the pot, add 1 large halved and finely sliced red onion, and let it simmer for about 30 seconds. Drain the onion well and add it to the bowl of seasoned water. Add ½ cup rice wine vinegar, stir to mix, and store, covered, in the fridge for up to a week.
Sautéed mushrooms deglazed with a splash of wine and simmered with a spoon of crème fraîche + garlic-rubbed toast + pickled onions + lots of parsley and capers
Grain salad, hard-boiled eggs or simply roasted vegetables + dressing of pickled onions + pickling liquid + olive oil + salt and pepper
Crispy fried egg + hot rice + pickled onion + sliced chile soaked in the same pickling liquid for breakfast or dinner
Zuni Café’s Red Onion Pickles / Yield: 2 pints
Recipe from Judy Rodgers | Adapted by David Tanis
INGREDIENTS
- 3cups distilled white vinegar
- 1½cups granulated sugar
- 1(3-inch) cinnamon stick, broken
- A few cloves
- A few allspice berries
- 1dried red chile
- 1star anise pod (optional)
- 2bay leaves
- A few black peppercorns
- 1pound firm red onions (about 2 medium)
PREPARATION
Step 1: Make the brine: Combine vinegar, sugar, cinnamon, cloves, allspice berries, chile, star anise, bay leaves, and peppercorns in a 4-quart (or larger) nonreactive pot at least 10 inches in diameter. Bring to a boil over high heat, then reduce to a simmer and cook for 3 minutes. Cover the pot, turn off the heat and leave to infuse for 10 minutes.
Step 2: Peel the onions, trim ends, and slice crosswise into ⅜-inch thick slices. Separate into rings, discarding any green centers or leathery outer rings.
Step 3: Bring the brine back to a boil. Add onions and turn off the heat. Stir with a wooden spoon to submerge the onions. Leave to steep, covered, until mixture cools.
Step 4: Transfer onions and brine to pint jars and refrigerate for at least a day before serving.
