Hello folks. I finally have something for you, but I have no name for it. I serve it alongside a steak, fried chicken wings, etc., or whatever and eat it like a relish.
Recipe:
1 ½ lbs of red onions sliced very thin.
1 C water
1 C oil (not olive oil)
1 C white vinegar.
1 teaspoon salt (you may or may not want to increase the salt by another tsp when you make your second batch.)
½ teaspoon sugar.
Put onions aside in a separate bowl.
Bring liquids and seasoning to a boil.
Once it boils, add the hot liquid and seasoning to the onions and NOT the other way around.
Stir the mixture until it all cools down.
Refrigerate. It will stay in good condition for several weeks.
Liquid leftover after you finish munching on the first batch can be added to the next batch; therefore there is no need to throw it away.
We got to think up a name ~ ‘Quick Pickled Red Onion Salad’ or ‘Vinegar Red Onions’ - ‘Red Onion Salad’?
My Grandmother soaked sliced red onions in white vinegar and and let them marinate in the icebox then used them as a side dish. She brought the recipe with her from Switzerland. (She and my grandfather both walked separately across the country with an wagon train and settled in California - real pioneers) My grandfather loved them — so of course I did too.
I have used it as an inspiration to experiment with added favorites. I have a bottle of vinegar in the refrigerator now I had soaked some sliced red onions in white vinegar and some sweet Modena Balsamic. After the onions are eaten it makes a nice salad dressing with some extra virgin olive oil.
I also make my own flavored vinegars. Place some tea bags in white vinegar and you can create a $5.00 bottle of fancy vinegar out of $ 0.50 worth of white vinegar.
Delicious Avocado Salad
Slices of perfectly ripen avocado
Thin slices of shallots (not to many)
Sprinkle on some capers
Drizzle with Red Onion Balsamic Vinegar and Olive Oil
Serve on a chilled plate
These are soooo good....my mom used to slice cucumbers and put them in with the onions....brings back great memories.....
We made something similar when I catered. We called it Onion Marmalade. We served it with grilled steaks or beef or pork roasts or on top of a warm piece of brie with French bread. YUMMY!
4 medium red onions, halved and thinly sliced
3 sprigs rosemary, leaves chopped (about 1 tablespoon)
1/2 cup balsamic vinegar
1/3 cup extra-virgin olive oil
3 tablespoons dark brown sugar
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Prepare an outdoor grill with a hot fire for indirect grilling or preheat oven to 375-400deg F.
For the marmalade: On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients. Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat) or on baking sheet. Cook, turning the sealed package every now and then so the onions cook evenly until meltingly tender, about 45-50 minutes.
Do you think this pickling would work for ginger — like the kind served in some Asian restaurants?
Am trying the red onion today.