So, remember a while back when I said this would be the ‘summer of pickling’?
I wasn’t lying.
I want to pickle everything!
Granted, my tiny little container garden isn’t producing enough to really justify pickling a whole bunch of things. But, I’ve been keeping my eyes open at the farmers market – and when I get a good deal on veggies, I’ll buy some extra for pickling. Because, sometimes, a girl just wants to have a bunch of pickled goodies on hand.
And, so, when I went to the Montavilla Farmers market this last Sunday (my new neighborhood market!) I was pleased to see an abundance of beautiful red onions. I’d just eaten some pickled red onions with my bagel & lox on Saturday (at Kenny & Zukes), and to be honest – I didn’t like them all that much. They were sweet pickled onions. I wanted them to be tangy and zingy and full of life! And so, since I didn’t get the pickled onion experience I was looking for at Kenny & Zukes (to be fair – everything else was remarkably delicious!), I knew that I had to make my own.
And so I did!
And they were everything I hoped for. They were tangy, and zingy, and delicious. I’ve seen a lot a variations on the pickled red onion, and so I am eager to try all different kinds. For now, here is the recipe I tried:
(Tangy) Pickled Red Onions
1 red onion, sliced thin
10 – 15 whole peppercorns
10 – 15 coriander seeds
1 bay leaf
Red wine vinegar to cover (I used a mix of pomegranate infused red wine vinegar and normal red wine vinegar)
Put sliced onion, peppercorns, coriander seeds, and bay leaf in a clean jar. Pour red wine vinegar over to cover. Shake the jar a few times, and refrigerate for at least 3 days before consuming (but lets be honest, you’ll want to try them the next day…).
**I had a few of these pickled onions on a salad with greens, tomato, and feta – and I must say, it was quite perfect.