Are your vegetables talking to you when you open the fridge? Tired of throwing out bags of spoiled food. Don't waste another penny! Before those veggies go bad, while they are still fresh but you know you're not going to eat them in time, pickle them! That's right, PICKLE THEM! You can pickle just about anything!
The technique for pickling is sugar, salt, vinegar and water for the pickling juice then adding in flavor via any aromatic, herb or spice such as small dried chilis, garlic, peppercorns, allspice berries, star anise, sprigs of thyme, rosemary, tarragon..., cinnamon sticks, fennel seeds, cardamom pods, you get the picture, then pickle away!
Quick Pickled Red Onions
makes about 2 cups Ingredients:
o 1 medium red onion, about 5oz
o 1 tsp sugar
o 1 tsp salt
o 1 cup vinegar
o 1 cup water
+ your choice of flavorings (see above)
Instructions: 1. Add in flavorings to a mason or other glass jar. Slice onion and place in a jar on top of flavorings.
2. In a small saucepan over medium heat, bring vinegar, water, sugar, and salt to a boil. Stir until sugar and salt dissolve, then pour mixture over onions and flavorings.
3. Let cool to room temperature, then place lid on securely and refrigerate until ready to use, at least 2 hours. Onions will keep in refrigerator for up to 1 month.
Equipment:
o Mason jars (or any other glass jar) with lid
Pickled onions are fantastic on grilled meats or tossed in salads. My friend Jeff Harding, wine director at Waverly Inn in NYC, keeps a bowl of pickled vegetables on the counter to snack on during the day. They are perfect for a veggie tray with dip (back when we could have parties...) or a hostess gift as well so don't let your veggies go bad! Bon appetit!