Pickled Red Onions

I know that I’ve made my love for The ‘Wichcraft Cookbook abundantly clear; I even did an entire series highlighting my favorite sandwiches and cookies from the book, at the end of which I gave away a copy signed by Mr. Colicchio himself. I just adore his style of cooking and I love being able to share it with all of you. One of my favorite aspects of the book are all of the little sides that are featured, like the tomato relish and pickled mustard seeds that I made for the Meatloaf Sandwich. I needed something tangy and crunchy for a dish I was making a while ago (which I will post tomorrow), so I headed over to my trusty book and came back with these Pickled Red Onions. They are absolutely delicious, with just the right amount of sweet and sour flavor that you want in anything pickled. I added these to everything that I could while they were in my refrigerator; sandwiches, salads, tacos, burgers…the possibilities are truly endless, and I will admit that I found myself snacking on just these by themselves every so often, but I am a big pickled vegetable fan, as I’m sure at least a few of you are, so don’t judge me! It couldn’t be easier to make these pickled onions; just boil together some vinegar, sugar, and spices, add your red onions, and let them sit for a while until they’ve cooled. That’s it. Unbelievable, right? If you’re looking for a little something to dress up your average weeknight meal, then these are for you.


Pickled Red Onions
Your ingredients.

Pickled Red Onions
You will need black peppercorns, curry powder, coriander, and fennel.

Pickled Red Onions
Slice your red onions.

Pickled Red Onions
Bring your vinegar, sugar, water, and spices to a boil.

Pickled Red Onions
Remove the pot from the heat and add in your sliced red onions. Allow them to sit until cooled, then place in an airtight container and refrigerate until ready to use. These will keep well in the fridge for up to 2-3 weeks.

Pickled Red Onions

Pickled Red Onions
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Prep time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • 1½ cups red wine vinegar
  • ½ cup water
  • ¼ cup granulated sugar
  • 1 teaspoon curry powder
  • 1 teaspoon black peppercorns
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds (I only had ground coriander, so I used that)
  • 2 small red onions, sliced thinly
Instructions
  1. In a saucepan, whisk together the vinegar, water, sugar, and spices. Bring to a boil, then remove from the heat, add in the onions, and stir to combine. Set the pot aside to cool, stirring every so often. When cooled, pour into an airtight container and store in your refrigerator for 2-3 weeks. Use on salads, sandwiches, burgers, tacos, or whatever else you might like.

 

6 Responses

  1. Anthony says:

    I bet these would be good on a sandwich made from slices of the apple cider chicken breast you posted yesterday. Yum!

  2. Deanna B says:

    I would eat this whole jar plain. I really can not be trusted around pickles of any kind. My favorite part about going out for Mexican is the pickled carrots and onions.

    And I totally understand your love of the ‘wichcraft cookbook. Its the same love I have for the Mozza Cookbook.

  3. […] caramelized pork with pickled vegetables and plenty of hot chili paste. I was able to utilize my pickled red onions in this recipe, along with some other pickled vegetables, and I have to say, Kramer and I devoured […]

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