These quick-pickled purple onions are an even simpler version of a recipe my sister shared with me from The Kitchn. We make them just about any time we do Middle Eastern wraps with shish taouk or shawarma chicken, or even just veggies and hummus. They add a wonderful flavor. And believe it or not, even most of my kids love them!
Quick-Pickled Purple Onions
1 large purple onion
~3/4-1 cup vinegar (rice, cider, white wine, or white all work)
1/2 tsp sugar
1/2 tsp salt
1-2 garlic cloves
a few whole or cracked peppercorns, optional
Begin by peeling the onion, cutting it in half, then slicing the halves into about 1/4 inch slices. Place all these in a strainer and pour hot water over them. Place all the onion slices into a jar with sugar, salt, garlic cloves and any other spices you might want to throw in (peppercorns, allspice berries, celery seed are all options). Pour the vinegar into the jar until the onions are covered. Place a lid on and gently turn upside down and right side up to mix a bit. Allow onions to sit about 30 minutes before using. Can be stored in the fridge for a month or more. Enjoy!
*I often use rice vinegar or apple cider vinegar in mine--or mix one of them with white vinegar. The specialty vinegars will lend a nicer flavor than just plain white vinegar, but its fine if that's all you can get. My large onion can usually fit in a repurposed 16oz/450g jar.
Quick-Pickled Purple Onions
1 large purple onion
~3/4-1 cup vinegar (rice, cider, white wine, or white all work)
1/2 tsp sugar
1/2 tsp salt
1-2 garlic cloves
a few whole or cracked peppercorns, optional
Begin by peeling the onion, cutting it in half, then slicing the halves into about 1/4 inch slices. Place all these in a strainer and pour hot water over them. Place all the onion slices into a jar with sugar, salt, garlic cloves and any other spices you might want to throw in (peppercorns, allspice berries, celery seed are all options). Pour the vinegar into the jar until the onions are covered. Place a lid on and gently turn upside down and right side up to mix a bit. Allow onions to sit about 30 minutes before using. Can be stored in the fridge for a month or more. Enjoy!
*I often use rice vinegar or apple cider vinegar in mine--or mix one of them with white vinegar. The specialty vinegars will lend a nicer flavor than just plain white vinegar, but its fine if that's all you can get. My large onion can usually fit in a repurposed 16oz/450g jar.
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