Onions. The bane of my chopping existence. Yet the best base ingredient. Besides garlic. And chocolate. Not together obviously.
I’ve been thinking a lot about pickling lately, tried some pretty awful recipes (pickles beach plums…yech) as well as thought about trying to sell my own pickled items at Farmers Market (which is apparently not as easy as I’d thought, thanks to the FDA, although I doubt the people selling pickled items and salsas at my local farmers market are FDA certified…)
Anyhoo, around this time of year I crave black beans something fierce. Maybe it’s the chill in the air which makes the chipotle I add all the more pungent, maybe it’s the knowledge that another propane bill is a comin’ and black beans are cheap. Whatever. We had some people over for last minute dinner and I was making black bean tostadas with…I wasn’t sure, but I wanted something different, something quick, something fabulous.
Pickled Red Onions. (I told you pickling was on my mind!) Problem. I needed them to pickle in under an hour.
Then I remembered something I learned in the only nutrition course I took. If you want something to break down in a long period of time, use white vinegar. If you need it to be quick, cider or red wine vinegar.
With that, a quick “recipe” was born.
3 medium red onions sliced thinly into half moons
2 cups apple cider vinegar
2 tbsp sugar
3 tbsp salt
In a bowl mix together the vinegar, sugar and salt until the salt and sugar have dissolved. Pour over sliced onions. Add to a medium mason jar. Seal and refrigerate. In one hour do a taste test. The onions will have lost their bite and taken on a sweet tangy flavor that even a four year old will pile on top of a pile of beans, rice and cheese!