Intro

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Quick. It’s not too late. In fact, don’t rush – you still have time – this recipe is fast and easy.

I am having such a hard time believing that 4th of July is this weekend already. Excuse me one moment – MY BABY GIRL IS GOING TO BE HERE SO SOON! WAHHOOOEEE!! Okay thanks.

With only three days until the day packed with picnics and *boom* *boom*s is here there is still have time to make these incredible quick pickled red onions. If burgers are on the menu then really I see no choice but to make these. They add the perfect, crunch, tang and snap to your grilled burger. They add an instant “tres chic” quality that will make party goers think you are just the bees knees.

If burgers aren’t your thing these onions are great in potato salad, on sandwiches, hot dogs, green salad or just eaten with a fork. If your pregnant you may even like them with ice cream – non for me though thanks.

I have made these onions several times and each time I double the recipe. They last for weeks – so they say – ours haven’t seen the inside of a fridge for more than a few days.

Feel free to play around with the spices. Speaking of spices, you can find most of them in the ethnic aisle at your local supermarket. Instead of paying upwards of $10.00 for a jar of cloves get a bag of them in the Mexican aisle for a fraction of the cost. That handy tip is brought to you by my savvy shopper husband. Thanks dear!

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Quick Pickled Red Onions

 

slightly adapted from David Lebovitz

3/4 cup white vinegar

3 tablespoons sugar

1/4 teaspoon salt

1 bay leaf

5 allspice berries

5 whole cloves

1/4 teaspoon fennel seeds

1/4 teaspoon coriander

a small, dried chile pepper

1 large red onion, peeled, and thinly sliced into rings

In a small saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.  Add the onion slices and lower heat, then simmer gently for 30 seconds.  Remove from heat and let cool completely. Transfer the onions and brine into a jar then refrigerate until ready to use.

Storage: The onions will keep for several months but they are good to go the day they are made.

38 Responses to “Quick Pickled Red Onions”

  1. The Housewife

    These are perfect for all the summer barbecuing! The chili would add just the perfect heat along with all the wonderful flavors from the all spices…

    Reply
  2. Amanda@easypeasyorganic.com

    Just found your amazing site! Good luck with the bubby – baby girls are the best :) I look forward to all your posts to come! :)

    Reply
  3. Heather

    I LOVE the David Lebovitz recipe and am looking forward to tasting this adaptation. The onions taste great with caramelized tofu recipes.

    Reply
  4. Val

    This really does look easy to make. I love pickeled onions and this recipe looks fantastic. Thanks!

    Reply
  5. Eva

    Yes! I was looking for a good recipe to pickle onions, I will have tons this year from my garden and I wanted to do something special with them :) So exciting for almost baby girl time!

    Reply
  6. redmenace

    I love pickled onions, but have never made them myself. Yours are so gorgeous and colorful. Thanks for the inspiration. I’m excited for you and the arrival of your baby girl too!

    Reply
  7. Sally

    I’m so excited to see these onions here. They sound like some that our favorite local Mexican place uses in their tacos and they are divine. That acidic bite mixed with the smokey taco meat etc. I have literally dreamed of them between visits (and we are not expecting a baby). Thanks for your lovely site!

    Reply
  8. Sarah

    These looked so good that I had to try them, so I did and they were even more delicious than I thought they’d be. Luckily, I multiplied the quantities several times because I’ve been eating them on everything and my brother stole two jars :P
    Definitely a keeper!

    Reply
  9. Brenda

    Bringing these to my hubby’s company picnic on Friday at Lake Stevens. Thanks for this. There will be lots of “health fanatics” there that I suppose will enjoy putting some on their protein burgers. :) I’ll let you know how it goes.

    Reply
  10. Ara

    The instructions are word-for-word the same as David Lebovitz’s recipe and I don’t see any credit to him?

    Reply
    • Ashley Rodriguez

      Ara – You are totally right. I don’t know how I failed to add that this was from his site. The ingredients are changed slightly and it’s not usually my practice to copy the method verbatim. I will definitely fix this. Thank you.

      Reply
      • Ashley Rodriguez

        Ara – I added a link to his post but noticed there already was attribution to David Lebovitz in my post. I thought it odd that I wouldn’t have done that already.

        Reply
  11. Art

    lots of end-of-semester stuff, so I’ll add my own I had my exam today in a bioethics class tauhgt by the inimitable Prof. Janet Smith. A fantastic class, expanding my knowledge immensely in an area I’ve not had much academic background. Tomorrow, I get to attend a talk on the liturgy given by Archbishop Vigneron to all the chancery employees part of a larger program of education following the restructuring of the archdiocesan offices. If I get enough done at work tomorrow, I may well take Friday as a personal day to get my Christmas shopping done, get some good prayer in, and a relaxing start to the weekend.

    Reply
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  13. Mutant

    A couple slight modifications, mostly because I didn’t everything. I added three julienned ripe Yellow Aji peppers (actually they are orange in color – you can look that up to try figure that naming issue out). I also had to split vinegar 50/50 with rice vinegar. They will be gone within 24 hours.

    Reply

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