Food & Cooking

Red Onion Pickles

Red onions make a strong case for having a jar of quick pickles in the fridge at all times. Tart, crunchy and fresh, they enliven just about anything you’d want for dinner: from scrambled eggs to sandwiches, sauces and garnishes on top of tacos or salads. It’s important to prepare the jar by sterilizing both the jar and the lid before filling with food to prevent mold from growing. To sterilize, wash the jars and lids in hot soapy water and rinse. Place them upside down on a baking tray lined with a clean tea towel and heat in a pre-heated oven at 200˚F (100˚C) oven for 15 minutes or until dry. You’ll have a vibrant condiment that you can stash in the fridge for weeks.

Red Onion Pickle by Chef Leticia

Red onions make a strong case for having a jar of quick pickles in the fridge at all times. Tart, crunchy and fresh, they enliven just about anything you’d want for dinner: from scrambled eggs to sandwiches, sauces and garnishes on top of tacos or salads. It’s important to prepare the jar by sterilizing both the jar and the lid before filling with food to prevent mold from growing. To sterilize, wash the jars and lids in hot soapy water and rinse. Place them upside down on a baking tray lined with a clean tea towel and heat in a pre-heated oven at 200˚F (100˚C) oven for 15 minutes or until dry. You’ll have a vibrant condiment that you can stash in the fridge for weeks.

INGREDIENTS

Makes 1 Mason Jar (half pin jar)

  • 2 cups distilled white wine vinegar
  • 1 tablespoon fresh lime juice (about ½ lime)
  • 2 tablespoons sugar
  • ¼ teaspoon kosher salt
  • 2 red onions, sliced into rings
  • 1 large bay leaf
  • 2 large garlic cloves

STEP-BY-STEP GUIDE

  1. In a medium saucepan combine the white wine vinegar, lemon juice, sugar and salt and bring to a boil just until the sugar and salt dissolves.
  2. Add the onions, bay leaf, and garlic and turn off the heat. Transfer everything into a sterilized jar and refrigerate for at least 1 hour or up to 3 days.

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