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By Erin Kirkpatrick
IN about an hour, you can turn red onions into a zippy condiment: pickled onions. I use it on hamburgers, salads, potato salad, sandwiches, with cheese and crackers, throw it on a steamed veggie (kale, spinach). It's an-all around great garnish.
(Water, sugar, red wine vinegar)
Slice 2 red onions into thin slices, about a quarter inch thick.
Bring to a boil: 1 cup water, 1 cup red wine vinegar, 1 cup sugar. Once solution is boiling remove from heat, add sliced onion, and cover.
Let onions sit for about 30 minutes before serving.
Once cooled, store in a screw-top container in the refrigerator with enough vinegar solution to cover onions. Will keep for a few weeks.
This recipe is great because you can increase or decrease the volume of water/vinegar/sugar based on how much onion you want to pickle. Just keep it 1:1:1 and you'll have success!
Erin, who works in our marketing department, does not have a lot of space for gardening. Even so, she tries to grow something new every year. "Gardening has changed the way I interact with vegetables. 14 years ago I never would have even tried a pickled red onion, but now I love them!"
