We’re well into janfemartuary of this pandemic and I thought this be a fitting post for a couple reasons.
1. we’re about to go into are 2nd stay at home order
2. this brought a funny (no – you read that right, funny) memory from the LAST lockdown.
So you’re in your home because that’s where we all are…all the time and someone offers to pick something up from the grocery store for you. Awesome.
In my particular case it was onions.
Please get me a bag of onions.
Technically, these are onions.
And they are really pretty.
But I didn’t envision red onions when I asked for onions.
My mind’s eye I saw sweet onions or Spanish onions cause that’s my go to always.
I use red onions for Greek salad and maybe buy 2 at a time per month.
Apparently no one knows what’s in my minds eye, cause I received an entire bag of red onions.
That was a lot for me at that point in my life.
I stared at the large bag of red onions for a long while.
It was like a stand off of sorts.
So many red onions hmmm.
Hey GOOGLE, typing cause I don’t have that creepy invisible robot in my home and I think I’m hilarious when I yell that out.
red onion recipes > search
This ‘mistake’ was a complete game changer for me and 82% of the meals I serve.
I found all kinds of variations on pickled red onions and have been playing with the recipe for these past 10 hundred months of lock down.
We put them on EVERYTHING they are so good.
They are a vinegary, semi crunchy condiment that uplifts every burger, omelet, pork chop, wrap and Buddha Bowl you put them on.
stuff you need to do this
glass jar – any size, whatever you have on hand
2 large red onions, sliced not super thin cause you’ll lose that crunch
apple cider vinegar (ACV), figure on 1 1/2 to 2 cups
1/4 cup water
1/2 fresh lemon, juiced
1 tbsp sea salt
1/2 tsp ground pepper
garlic bulb, peeled and sliced thin (optional)
this is how we do it:
PLACE all the sliced onions into a glass jar.
POUR in the ACV until it’s 2″ from the top of the onions.
ADD the lemon juice, salt, pepper and garlic.
TOP up with water til the onions are just barely covered.
Then place in the fridge and let her marinate for 24 hrs before cracking her open .
I’ve done less and it still turns out good.
I know it’s kind of vague but it really depends on how many onions you have.
Make it like this the first time and than tweak it to your liking.
When you’re given a bag of red onions – pickle them up.
Sometimes what seems like a mistake on the outset turns into a happy detour 🙂
No… I love YOU more!
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