Blame it on Charcutepalooza. A couple of weeks ago, I had an uncontrollable urge to pickle something. My friend Stacey over at Fessender Farmstead is the Pickling Queen. My experience, on the other hand, is limited to the Quick Cucumber Pickles I made for our Oktoberfest last fall. While I aspire to water bath canning, it still scares the heck out of me so I went looking for a recipe for refrigerator pickles and found this one to use as a guide. My original plan had been to pickle a couple of Vidalia onions, but I decided to throw in a red onion for color. I'm glad I did.
- 2 1/4 cup white vinegar
- 1/2 cup sugar
- 1/2 teaspoon Kosher salt
- 2 bay leaves
- 15 black pepper corns
- 10 allspice berries
- 5 juniper berries
- 2 small, dried chiles
- 1 large red onion, sliced into thin rings
- 2 Vidalia or other sweet onions, sliced into thin rings
1. In a non-reactive dutch oven, combine the vinegar, sugar, salt, seasonings and chiles over medium-high heat. Bring to a boil.
2. Turn the temp down to medium-low and add the sliced onions. Simmer for about a minute, stirring gently so that all of the onions mix with the vinegar.
3. Remove the onions from the heat and let them cool to room temperature.
4. Spoon the onions and the liquid into 2 mason jars. Make sure that each jar gets a bay leaf and a chile. Refrigerate the onions until you are ready to use them.
Yield: 2 mason jars
Prep time: 15 minutes
Cook time: 2-3minutes
The pickled onions will keep in the fridge for several months. My plan is to serve them alongside spicy Mexican food and barbecue. This week, I have mixed the pickled onions into potato salad and used them to make a quick side to serve with grilled sausages. I thinly sliced half of an English cucumber and tossed the slices with some of the onions and pickling liquid in a small glass bowl. The cukes pickled for about 15 minutes before being layered with the onions over some sliced tomatoes. Summer food at its finest: easy, healthy and delicious.