Lemon and Dill Chickpeas with Arugula, Feta and Red Wine Vinegar Pickled Red Onions
Lovely. Do you pickle your own onions?
Denise: Well, if you consider slicing some onions and then layering them in a shallow, wide dish, dousing them with red wine vinegar, adding a pinch or two of salt and sugar, stirring and letting them sit for a few hours (or up to a few days) in the fridge “pickling your own onions”, then yes, yes I do. A cheater’s method but so simple and good. Also amazing with grilled cheese sandwiches.
I’ve pickled cucumbers, zucchini, carrots… Oddly, I’ve adored pickled onions in restaurants yet haven’t ever made my own. Wait, I actually have used onions in B&B pickles, but haven’t ever pickled red onions on their own. No excuses. It’s time.
Denise: It is always on my list of late summer things to do and then things get busy and then it goes on my next summer list of things to do. I love pickled carrots and radishes and asparagus. I have never had pickled zucchini but I know I would love that too. Let me know how your pickled onions turn out.
I LOVE my pickled onions! Thank you for inspiring me. I spiced them up a bit using this as a base recipe: http://notwithoutsalt.com/2010/07/01/quick-pickled-red-onions/
Denise: I am going to try your version. I really like the idea of adding the hot chile pepper and the fennel seeds. I love the passing down and around of recipes. Thanks.
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