I love pickled things. Growing up we had a huge garden. My mom, who’s from the south, was a wiz at preserving food. She used to make all kinds of pickled and spiced side dishes – pickles, relish, sauerkraut, chow chow, and chutneys. Looking back, having a variety of flavors and textures with our meals added interest to the ordinary.
Case in point – pickled red onions. I love them! They’re quick and really easy to make.
- 1 medium-sized red onion (about 1½ cups sliced onion)
- ¾ cup very hot water
- ½ cup white vinegar
- 1 tbsp. sugar
- ⅛ tsp. crushed red pepper (optional)
- Bay leaf (optional)
- ½ tsp. salt
- Slice the onion into thin rings and place into a container that has a tight fitting lid. Combine the rest of the ingredients stirring until the sugar and salt dissolve. Pour over the onions, put the lid on and refrigerate. You can wait a day but if you’re impatient like me, you’ll only be able to wait a few hours before digging in. The onions will last up to a week in the refrigerator but ours are always gone by then.
Add to a burger or a steak sandwich with some bleu cheese and you’re good to go. Warning: once you start pickling things, it can be a little addicting.
Below are links to some items that you might find helpful if you decide you want to get into pickling. If you make a purchase using any of the links below, I receive a small commission. Happy pickling!
The pickled onion recipe reminded me to ask for your Chimcheree recipe again. I have tried a few and they have been inconsitant. Yours was awesome, as was the one recently served at Sunset cafe. Mine are a bit flat. Help please!
I would be glad to share the recipe with you. I’m pretty sure the one I made was inspired by a Food and Wine recipe but I know I modified it. I’ll pull my notes and post it for you.
Thanks for the compliment.
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