I want more.
I know it’s not really “zen” and all, but I do.
One thing’s for sure and that is, these super easy pickled red onions go the distance. With minimal ingredients, these pickled onions pack a big punch. Lip-smacking punch. Like you got punched in the face punch. If you’re like me, and you are resistant to pickling for fear that you’ll give yourself and everyone you love botulism, these pickled onions just go right in the fridge! No boiling, burning, infecting required! Curious how to eat them? Give your turnip soup a face lift, decorate your kinda boring kale salad, and accessorize your cheese sandwich. Let your food live! That’s not wanting more — that’s wanting what you deserve.
By the way, I’m sorry for the delay in posting this week. These last few weeks have been some of the busiest of my life, but I am happy to say that the craze will finally be over in the next couple of weeks. My teammates and I are packing up for New York to compete in a moot court competition, and the first Jewish Food Festival to hit SF arrives this Sunday (I was on the planning committee). I would be honored if you would check out this article I wrote for the Jew and the Carrot about the Festival and my connection to Jewish food. And for those of you in SF, you can learn more about this Sunday’s festival here. Come March 25th, I’ll be a relaxed woman ready to settle into a joyful Passover dinner with my family and breathe a little easier. I won’t be posting next week because I will be out of town, but I wish you all a restful, reflective, and rejuvenating holiday — if you celebrate — and if not, a wonderful week ahead of you.
2 c white vinegar
1 c sugar
8 alspice berries
1/2 tsp yellow mustard
1 tsp black peppercorns
2 medium onions; as thinly sliced as you can
1 tblsp fresh tarragon; chopped
2 garlic cloves; thinly sliced
one slice of red beet (for color)
How To Do It:
Put all the ingredients — except the garlic and the beet — into a sauce pan and cook over medium heat until the sugar dissolves (a few minutes) but without bringing the mixture to a boil. Set aside and allow to cool (about 15-20 minutes). While that’s all going, thinly slice the onions, thinly slice the garlic, and chop the tarragon. Put the beet in the mason jar for color (it can be chopped, sliced, whatever) and the garlic. Stuff as many onions as you can into the jar (it should be packed). Once the vinegar mixture has cooled, pour it into the jar and tightly seal. Give it a good shake to mix everything up. Allow to sit in the fridge for at least a day before enjoying. These are good for two weeks in the fridge. Enjoy!