No Longer in a Pickle

Pickling is a longstanding tradition involving preserving or extending the lifespan of foods. Many Newfoundlanders are no strangers to this process. Any Jiggs Dinner or cooked meal is brought to the next level with pickled beets, chow, and let’s not forget the infamous mustard pickle (Flashback to the 2016 tragedy).

My mother and grandmother consistently bottle foods in order to have them on hand for the year. It’s nothing to reach under a bed at Nan’s house and bring up solid into dozens of mason jars. Though I love the traditional pickled veggies mentioned above, lately I have become obsessed with pickled red onion. These are becoming popular at many commercial sandwich and salad bars, but I wanted them in my own fridge. Easier said than done, I know. I once waltzed into Quesada and asked if I could buy a batch from them, but I did not succeed. Last weekend, I finally decided to take matters into my own hands.

I have tried multiple recipes, but some were too sweet, and others too salty or sour. However, I have good news. I have finally found the perfect combination of ingredients for the most delicious/easiest pickled onions.

Supplies/Ingredients:

  • Mason Jars (size depends on how much onion you are using. I filled two small jars with this recipe, but of course depends on the size of the onion)
  • Medium-sized bowl
  • 1 Red onion, thinly sliced (my first batch were slightly thicker because I wanted them for burgers and such. For salads and other toppings I would go for a thinner slice)
  • ½ cup of apple cider vinegar
  • 1 cup of warm (not hot) water
  • 1 tablespoon of sugar
  • 1 teaspoon salt

Directions:

  1. Combine vinegar, water, sugar, and salt in a bowl. Whisk until sugar/salt fully dissolved
  2. Place onion in mason jars. Pour mixture over the onions and allow to sit at room temperature until jar no longer feels warm
  3. Store in the fridge. For best results, wait 24 hours until using them

How easy is that!?  I am not sure of their exact shelf life as of yet, but after doing some reading it appears that they can last a few weeks if stored in the fridge. My favorite uses for them include:

  • Salads
  • Tacos
  • Nachos
  • Burrito Bowls
  • Burgers
  • Sandwiches

YUM.


~ Jill










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