{"id":665,"date":"2016-11-09T09:33:00","date_gmt":"2016-11-09T09:33:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=665"},"modified":"2016-11-09T09:33:00","modified_gmt":"2016-11-09T09:33:00","slug":"its-great-to-have-pickled-red-onion-on-hand-my-two-ingredient-method-and-tips-for-enjoying-you-treas","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=665","title":{"rendered":"It’s Great to Have Pickled Red Onion on Hand. My Two-Ingredient Method and Tips for Enjoying Your Treasure"},"content":{"rendered":"

Pickling red onions began for me with a red onion that was too big for the recipe I was making. I looked at the half that was leftover, grabbed a mason jar<\/a>\"\" to put it in the refrigerator, and remembered how many times I've tossed out half an onion after it sat for a week or more. Inspired by all my reading on fermentation and pickling, I decided to give that route a try. <\/p>\n

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I already had a knife in my hand and the onion on a cutting board<\/a>. I chose to chop the onion, scoop it into a mason jar, and cover it with seasoned rice vinegar<\/a>\"\" to turn that onion half into a super-quick super-easy pickle. <\/p>\n

Most of the recipes I found online call for a pickling mixture of vinegar, sugar, and salt. Those three things are already in the seasoned rice vinegar and since it's Ed's favorite acidic component for salads, I always have it on hand.<\/p>\n

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The next day, when making tuna salad for lunch, I tossed in some of the onions, cut back on the lemon I was adding for acidity, and loved the result. <\/p>\n

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In fact, I loved the onion's zesty flavor so much that I topped my serving with an extra spoonful. <\/p>\n

A Few Suggested Uses<\/h2>\n

It is more common to see pickled onions cut into thin slices. You can certainly do that and chop them later if you want to use them mixed into a dish the way I did. Or you can put them on a cheese and salumi tray, sprinkle them on top of tacos, add them to a condiment selection, tuck them into a sandwich, add zest to a burger or brat, or sprinkle them over the sour cream on your baked potato.<\/p>\n

Season As You Wish<\/h2>\n

I made my pickled red onion the quickest way possible. You can add your own touch to your version. You could make a classic hot pickling brine to make a pickle that will last a bit longer. (I like the recipe in My Pantry: Homemade Ingredients That Make Simple Meals Your Own – by Alice Waters<\/a>\"\". Here's a fairly close adaptation of that recipe<\/a>.) You can also add seasoning to the pickle. Consider peppercorns, garlic, herbs, or spices.<\/p>\n

What's on your Food Lover's Shopping List? <\/em><\/span><\/p>\n