On the last day of a recent heatwave, Penny found a bulb of fennel in our crisper drawer. She had a jar of red onion pickled in apple cider vinegar, salt, and sugar. (This was the remainder of a red onion she used to make our favorite version of gazpacho<\/a> on the first hot day.) <\/p>\n She cut the fennel into thin slices, added a bit of scallion for color, and drizzled the pickled onion and some of the pickling liquid onto the fennel. Then it just took a few dollops of olive oil and a few grinds of black pepper to have this salad on our table.<\/p>\n This batch of pickled onion developed a pretty pink hue that really looked great on the plate. We've had batches that have had a much deeper tone like the one above. <\/p>\n We're already thinking up items to add to this dish for some variety. Penny wished she had a tart apple like a Granny Smith today, so the next time we have it, thin slices of apple may make an appearance. <\/p>\n Here are a couple more of our pickled onion posts:<\/p>\n <\/p>\n What's on your Food Lover's Shopping List? <\/em><\/span><\/p>\n<\/a><\/p>\n
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It's Great to Have Pickled Red Onion on Hand. My Two-Ingredient Method and Tips for Enjoying Your Treasure<\/a><\/span><\/h3>\n
A Follow-Up on Our Pickled Red Onion Post<\/span><\/strong><\/a><\/span><\/h3>\n