I felt like a million bucks the first time I quick pickled some onions. I had tasted pickled onions many times and loved them, but assumed that it was a difficult and lengthy culinary feat. I did some Googling and found a ton of relatively long recipes and techniques. I decided that I – didn’t have no time for that-,so I threw some paper-thin red onions in some water, red wine vinegar, peppercorns, sugar and salt and waited about 30 minutes. Crazy enough, those onions were plenty pickled and delicious. Unless my husband and friends were lying to me, and they may have been, these onions stood right up to the pickled onions that you get on pulled pork sandwiches at the finest establishments.
Let’s get social:
Contact Claudia Ossa