pickled red onions

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.

3 Responses

  1. Katie says:

    YES! Sometimes it’s like you share my brain… I’m dyyyying to pickle stuff! I seriously just looked up flights because I want some of your pickled onions. And they sucked, but that was a fun 45 seconds.

  2. Mari says:

    The Hollywood Farmers Market on Saturday mornings is SO much cheaper than the Montavilla one btw. And it’s wonderful. We shall go soon!

  3. [...] I really love pickles. I love eating them, making them, blogging about them, etc. (See exhibits: A, B, C, D). I went a bit pickle crazy last summer, but I finally stopped posting pickle recipes after [...]

Leave a Reply