Saying I have an obsession with anything pickled is kind of a major understatement. When it comes to me and pickles, I'm like a pregnant lady on a binge eating mission....give me the pickles and nobody gets hurt! (And before anybody gets any ideas, no, I am NOT pregnant!) Of course, when I realized other things could be pickled as well, I was all kinds of over-the-moon excited (except for maybe pickled eggs, because despite Google telling me that seems to be everyone's favorite pickle search, pickled eggs are just not ok....ever!). One of my favorite pickled vegetables (besides cucumbers, of course) is onions. More specifically, quick pickled onions. They're sweet, salty, sour, spicy, and crunchy all at the same time, and there is nothing that they don't taste good on (ok, maybe an ice creams sundae...). But seriously, burgers, sandwiches, pizzas, pasta dishes, salads, fries, tacos....they all taste a little better when they're jazzed up with some of these quick pickled onions!
P.S. Later this week I'll be sharing a fresh and summery recipe involving these quick pickled onions (sneak peek in the last picture below), and stay tuned next month, when I'll be sharing a full post all about pickling.
QUICK PICKLED ONIONS
1 medium red onion
1 clove of garlic
1 bay leaf
1 teaspoon of peppercorns
1 1/2 teaspoons of salt
1 tablespoon of brown sugar
3/4 cup of apple cider vinegar
1/4 cup boiling water
First, boil a large pot (or tea kettle) of water. While the water is heating up, thinly slice the onion and chop the garlic clove in half. Set those aside.
In a liquid measuring cup (or a small bowl), combine the vinegar, salt, and sugar. Once the water has reached a boiling point, add a 1/4 cup to the vinegar mixture.
Place the onions in a colander over your sink and slowly pour the remaining boiling water over the onions. This quick blanching process allows the onions to pickle faster and absorb more flavor.
Next, begin layering the onions into a jar (mason jars are a good size). About half way through, add in the garlic. Continue with the onions, pressing them down slightly to make sure they all fit. Toss the bay leaf and peppercorns on top, and then pour in the vinegar mixture. Tightly secure the lid, shake a few times, then place in the refrigerator for at least 30 minutes. For optimal flavor, let them refrigerate overnight.
Store in the fridge for up to 2-3 weeks.
Serve on tacos, burgers, pizza, pasta, and salads.