Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, September 17, 2013

Pickled Onions

Pickled onions are great to have around as they’re adaptable to so many dishes and last for weeks in the fridge, and without a lot of fuss you can be eating them in just a few days.  For this quick pickling method you need only add two tablespoons of sugar and a teaspoon of salt to a bowl of malt, cider, or white vinegar, and stir until dissolved.  I often add a pinch of cayenne or dried chili flakes for a bit of spice.  Slice an onion, stuff it into a mason jar, then fill to the top with your vinegar mixture, seal, and refrigerate.  They’re okay after a few days, and better after a couple of weeks.  Try them on a burger, in a tomato or beet salad, with pork, salmon, tacos, or on a grilled ham and cheese sandwich….they’re not so bad with vodka either.

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