I’ve been getting into pickling lately. Not canning rig, dip jars into boiling water pickling, but quick fridge pickles. a brine on the stove takes 15 (or less!) minutes, you cram everything into a mason jar, and two days to a week later you have something delicious.
My favorite pickles are done with rice vinegar, it is sweeter, less harsh, and more forgiving than standard American white vinegar. But about a month ago, I was looking for a Passover friendly fridge pickle, something that wasn’t made with rice vinegar, something that would go good with gefilte fish, something really delicious, something that didn’t require me to purchase obscure ingredients. I came across this pickled onion recipe from Smitten Kitchen. (oh, you don’t know Smitten Kitchen? She has a cookbook out, which you should buy, right now).
Anyway, the onions. They came together in less than 5 minutes, and were good with everything I put them on. Gefilte fish + these pickled onions + horseradish? So heavenly I’m headed back to the grocery store to buy the leftover jars of gefilte fish that are now on clearance. Rice topped with a fried egg and these pickled onions? Why didn’t someone tell me breakfast could be so good? (yes, I eat eggs and rice for breakfast). These pickled onions on burgers, meatballs, and anything else I can think of? Sign. Me. Up. Smitten Kitchen recommends them on tacos, which sounds divine!
I made a few tweaks to the Smitten Kitchen recipe to match what I had and my tastes (I didn’t have a red onion so I used white, I let them sit in the fridge a little longer, etc). That’s the wonderful thing about quick pickle recipes, you can adapt them to suit your tastes and what’s sitting around your house.
Pickled Onions, adapted from Smitten Kitchen. Makes 1 Jar of pickles.
1 large white onion, sliced thin and pieces separated
1/4 cup red wine vinegar
1/4 cup water plus some more to top off the jar
2 tsp sugar
mounded half tbsp coarse salt
Stir water, vinegar, salt, and sugar until salt and sugar have mostly dissolved (I guess you could put it all in the mason jar, screw the lid on tight and shake it up like you’re making salad dressing or bullet proof coffee? saves you a bowl to clean!). Cram onion pieces into jar, pour brine over. top off with water. Screw lid down tightly, put in refrigerator. your pickles are ready to eat in 1 week, and will last in the fridge for about a month.
People hear “pickled onions” and think it’s going to be onion-y, and overly vinegar-y, and these are neither of those things. the onions mellow out, the sugar does its magical thang, and because of these pickles I want to get invited to a million summer barbecue parties just so I can bring a jar to every table.