The Onion Conundrum and Magic of Pickling
Raw onion…the first condiment to be picked off open-faced sandwiches and the ingredient that children flee from in fear. While I love the taste of onion in moderation, I can understand how some super-tasters are turned off by the intense flavor. *If that is you, just stay with me here.* Even I–an avid onion consumer–would not be able to bite into a wedge of plain raw onion with a smile on my face. And when onion is overloaded on a sandwich, it can easily overpower the other ingredients.
But I have two secrets that will please the onion fanatics and skeptics alike:
- Pickling red onion revolutionizes its identity as a condiment. The brine brings out the natural sweetness, adds a zesty tang, tones down the sharpness, and softens the texture. In other words: If you take a bite of these on their own, rather contorting your face and tearing up, you smile and say “mmmm yum.”
- It is WAY simpler and quicker than you think to make pickled red onions at home. Lately I’ve been loving finding them on a menu…then modifying another menu item to have pickled red onions on it. (Shoutout to Panera for facilitating my elaborate requests with their supremely customizable online ordering system.) However, it took me much too long to realize that pickled red onions don’t have to be a rare restaurant find. It takes almost 0 effort to have them ON-DEMAND in the fridge.
- apple cider vinegar
- water
- honey
- salt
- pepper
Just shake it all together, make thin slices of red onion, and throw them in. That’s it. And although the onion gets softer and the flavor deepens over time, they’re perfectly ready to eat in about 15 minutes! Then they keep for about forever refrigerated, primed for the prevention of boring sandwiches.
In this sandwich we have whole grain Dijon, turkey, smoked cheddar, pickled red onion, sliced grape tomato, Romaine, mashed avocado, and TJ’s Everything but the Bagel seasoning. On the side: Crunchmaster Roasted Veggie crackers plus fresh cantaloupe.
Easy Pickled Red Onions
Notes
Inspired by recipes from Bon Appetite and Cookie and Kate.
Ingredients
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1/2 tsp fine sea salt
- 1 tsp honey
- black peppercorn, coarse black pepper, or red pepper flakes (as desired, for heat)
- 1/2 large red onion, very thinly sliced
Instructions
- Add vinegar, water, salt, honey, and pepper to a jar or storage container with a water-tight lid. Shake vigorously until salt and honey are dissolved.
- Thinly slice the red onion (about half of a large one). Add to the vinegar mixture. Return the lid and shake to coat. Rest at least 15 minutes before using.
- Serve on sandwiches, salads, burgers, atop chili, with grilled meat, in an antipasti spread, or on whatever your heart desires. Store in the refrigerator up to several weeks.