Feeling overwhelmed with members of the onion family? A miserable year for a number of crops has been a fantastic year for onions and garlic. I hear there are more in our future. There can never be too many onions or too much garlic for me.
Onions are easy, easy, easy to pickle and they’ll keep for months. They’re a traditional topping for tacos, but they’re great on any sandwich or chopped up into a salad. Red onions are the traditional onion for pickling but who says you can’t use white ones?
Ingredients:
Per onion: 1/2 cup apple cider vinegar 1 tablespoon granulated sugar 1 1/2 teaspoons kosher salt 1 onion
Preparation:
In a glass measuring cup, combine vinegar, sugar and salt. Put in microwave for one minute. Carefully remove, stir to make sure sugar and salt are dissolved. Slice onion thinly, put in a jar and cover with vinegar mixture and 1 cup water. Shake to combine, store until mixture is cool and then refrigerate. Drain onions before using.