Pickled Red Onions

Been pretty busy around here lately.  I have a progress picture on the Aeolian shawl.

It is about 80% done.  Here I am 6 rows into the Main Edging chart.  There are beads, about 1,600 so far.  Good golly that takes time!

In lieu of real knitting or spinning content, I thought I'd share my new favorite recipe.  Pickled red onions have always been a favorite, but I'd never made them before a few weeks ago.  They are insanely easy and so very delicious.  I haven't ever measured the ingredients so I am giving rough amounts.  Adjust the ingredients as you see fit. 

Pickled Red Onions

1/2 cup rice wine vinegar

1/4 cup water

2 Tablespoons red wine vinegar

1-2 Tablespoons sugar

1/2 teaspoon salt

5 whole black peppercorns

Simmer for 5 - 10 minutes while you slice the onions.  You may want to keep a lid on the pot a vinegar fumes are intense.  Note: I use rice wine vinegar because it is mild.  You want a vinegary taste but not too strong.  If you substitute white or wine vinegar, decrease the amount of vinegar to 3/8 cup and add an extra 1/8 cup of water.

1 1/2 cups thinly sliced (1/8 inch or 3.5 mm) red onion, peel away and discard any dry or partially dry layers of the onion before slicing.

Add the onions to the vinegar mixture and stir.  The vinegar may not cover the onions at first.  Not to worry.  Cover the pot and stir every couple of minutes until the onions are translucent, but still have some crunch, about 10 minutes.  Allow to cool and then put into a resealable jar.  You can eat them right away or keep them in the fridge a couple of weeks (they don't last that long at our house!).  Use on sandwiches, in salads, in coleslaw, on a burger, or as a small side dish.  They make a great palate cleanser in between bites of strongly flavored food. 

This is a basic recipe and it is excellent and versatile this way.  You may want to try adding something else for variety.  Make it sweeter or tarter or add 1 Tablespoon of mustard seed.  Try adding star anise or caraway seeds for an exotic zing. 

I usually use a fork to pull out the onions from the vinegar juice.  After a while you will have more juice than onion.  Use it to make a yummy salad dressing:

1/2 cup pickled red onion juice

1/4 cup plain yogurt

2 Tablespoons oil (light flavored like canola or safflower or sunflower)

1 Tablespoon mustard (whole grain or Dijon)

1/2 teaspoon curry powder

salt & pepper to taste

Shake or whisk to combine.  Quick and oh so yummy!  (ETA the oil)

To add cuteness to the end of this post, a picture of Sammie sitting on my lap while I am knitting on my Aeolian.  He is in his usual spot on my lap.

 

Love the one ear up, one ear floppy look.  So cute!

Comments

[Theresa]

You are evil, evil - on so many levels.
1. I now need to make your onions. (Well, I did right after tasting them, too.)
2. I covet your lace yarn.
3. You and Laura are making me want to knit a beaded shawl. Yeah, because those are so darn quick to finish. Great mindless knitting, they are. ;)

[Lorajean]

I can't wait to try the onion thing! I canned a few weeks ago, pickles, pickled rosemary carrots, spicey dilly beans. De-lish!

[Nancy Roberts]

That is one gorgeous shawl. I so admire how you can knit such intricate lace patterns.

[gayle]

If only I were part spider - then I'd have enough arms to knit several lace shawls simultaneously...
I want to make Maplewing, Aeolian, and Laminaria. Can't choose where to start!

Must go try your recipe. We grew red onions in our garden this year, and I have a couple sitting on the counter right this minute.
They are doomed...