Pickled Onions

Wheat free * Dairy free * Gluten free * Vegetarian * Vegan * Parve


I must be watching too much Top Chef and Next Food Network Star because the contestants frequently make pickles to compliment everything from grilled meats to soups to salads – you get the picture.  I’m probably not the only one because now, when I go to restaurants, I’m getting them on my burgers, with my appetizers, etc – and I find I really like them.  Pickles are easy to make and do perk up anything they are paired with. I chose to make onions, but you can use most sliced (I think thicker items, like whole kirby cucumbers need stronger brines and longer pickling times) vegetables and even some fruits (think pickled watermelon 3rinds). These are just mildly sweet and sour (my first try was much more vinegary) and the onions retain their crunch to add texture (my first batch was a little on the mushy side cause I cooked the onions in the vinegar).

I’m trying to assuage my guilt about posting just a condiment with the rationalization that on Friday I’ll be giving you a recipe to use these with.  Stay Tuned….
Pickled Onions

The jalapeno pepper slice (or pepper flakes) are totally optional.  I used the slice of pepper and didn’t get much heat at all, but I have a great tolerance for spicy foods.  If you are making these for Passover, you may need a little extra vinegar as the Passover white vinegar is a little less acidic than the regular.

1/2 cup water

1/3 cup distilled white vinegar (see “ingredients” to read about vinegar and gluten)

2 tablespoon sugar

1 tablespoon lime juice

1/2 teaspoon crushed coriander seeds

1 bay leaf

1 slice jalapeno pepper or 1/8 teaspoon red pepper flakes, optional

Salt to taste

2 cups sliced red onion

1. In a 1 quart non reative pot (anything but aluminum or iron), combine the water, vinegar, sugar, lime juice, coriander seeds, bay leaf, and jalapeno pepper or pepper flakes.


3. Bring to a boil over high heat; remove from heat. Add the onions and salt to taste; stir.


Remove from heat and cool, stirring occasionally.


4. Pour into bowl or glass jar; cover. Can be kept in refrigerator for several weeks.


Makes: 1 1/2 cups


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