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!
Quick Pickled Red Onions
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.