Another one of the memorable things that I did at the beginning of my lazy non-blogging break was pickling! I never really pickle anything before. I have made cucumber sonomo, a Japanese salad which involves vinegar, but other than that, no experience in pickling what-so-ever.
The first thing I want to pickle was red onion! Why? Not long ago, I had a delicious salad from Ad Hoc, which contains pickled red onions. I was craving for more after that. By the way, Ad Hoc's food never fails me! I looked at my Ad Hoc Cookbook for reference since afterall, I want it to taste just like it.
Ingredients:
2 large red onions (about 1 1/4 pounds each)
1 1/2 cup red wine vinegar
3/4 cup granulated sugar
Instruction: (make about 4 cups)
1. Cut off the top and bottom of each onion and cut lengthwise in half. Remove and discard the outer layer. 2. Slice each onions to 1/8 inch thick slices, following the natural lines on the outside of the onion.
3. Pack the onion slices in a 1 quart canning jar, reserve any slices that don't fit.
4. Combine the vinegar and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar.
5. Pour the hot vinegar mixture over the onions. Once the onions begin to wilt, you can add any remaining onion slices to the jar, gently pushing them down into the liquid to submerge them.
6. Let cool to room temperature, then cover and refridgerate for at least 24 hours for up to 1 month.
Try them on a bed of salad, they add a little crunch and sweetness to it. Very delicious!
2 large red onions (about 1 1/4 pounds each)
1 1/2 cup red wine vinegar
3/4 cup granulated sugar
Instruction: (make about 4 cups)
1. Cut off the top and bottom of each onion and cut lengthwise in half. Remove and discard the outer layer. 2. Slice each onions to 1/8 inch thick slices, following the natural lines on the outside of the onion.
3. Pack the onion slices in a 1 quart canning jar, reserve any slices that don't fit.
4. Combine the vinegar and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar.
5. Pour the hot vinegar mixture over the onions. Once the onions begin to wilt, you can add any remaining onion slices to the jar, gently pushing them down into the liquid to submerge them.
6. Let cool to room temperature, then cover and refridgerate for at least 24 hours for up to 1 month.
Try them on a bed of salad, they add a little crunch and sweetness to it. Very delicious!
They also taste great with salmon as I was mixing some onto the salmon also! Happy pickling!
