Recipe of the Week: Pickled Onions

It was the last BIG THING we did before the world shut down. We met a group of friends at a small beer festival (the day after my birthday, bonus points for not having a birthday ruined by The Rona), enjoyed many many tasty brews, and then wandered off to a brewery to enjoy more brews and much needed food. You could maybe tell me that the street tacos I had that night weren't that great - maybe they weren't because looking back, the only thing I remember are the pickled onions. 

We fell in love that night and hadn't seen each other in months. Why? Because I was scared they would be hard to make. Or take too long. Or I would somehow screw it up, 'cuz I could do that.

Quarantine has made me a little less fearless. And then I looked up how to make pickled onions and felt absolutely ridunkulous. These are easy. And tasty. On everything. You need to make them.

I did double the garlic from the original recipe. Next time I'm going to find a wee small hot pepper to add for a bit more spice. I sterilize my jars and lids in the Instant Pot (1 cup water, steam setting, 5 minutes), and use the screw on plastic lids. I've had a bit better luck with keeping things fresh with these type lids. These are a bit salty when fresh, but mellow over a few days.

Pickled Onions

Makes 2 pint jars

Keeps for 3-4 weeks refrigerated

1 really big red onion

4 cloves garlic

6 TBSP white sugar

3 TBSP salt

1 tsp peppercorns

2 cups white vinegar

Thinly slice the red onion. Peel the garlic cloves, the best way I found to do this is to smash the garlic clove with the side of a wide knife blade. This will break open the garlic clove so that it slides right out of the peel. Bonus points because the smashing also helps infuse the garlic into the pickling better.

You can do this in a large glass bowl, but I've found it easier to just pack the pint jars equally with onion and garlic cloves. It's one less dish to deal with and one less chance of screwing it up because I could still do that.

In a small saucepan, combine sugar, salt, peppercorns, and vinegar, stirring without heat until the sugar and salt are completely dissolved. Place a lid on the pot, turn on the heat to medium-high, and bring to a boil.

Once boiling, turn off the heat and allow the brine to sit for a minute. Remove pan lid and pour brine over onions and garlic in jars, making sure the onions in the jar are completely covered by the brine. Allow the jar contents to cool to room temperature before screwing on the lid.  Label lid with contents and date and store in the fridge for 3-4 weeks.

These are a divine addition to burgers, tacos, salads, and sandwiches.

And yes, thank you for asking, it is indeed the 3rd anniversary of The.Best.Day.Ever.