I’m all about ease and simplicity in the kitchen. I hate long complicated recipes with a million steps, especially when I need to eat now! My case of the hungries is real people, and it isn’t a pretty sight. To prevent my inner bitch from surfacing, I keep one or two sauces in the fridge, plus a condiment like pickled red onions. By the way, isn’t condiment the worst word ever?
Anyways, these two things elevate my dinner game to new flavor heights.
Pickled Red Onions is super easy and can keep in the fridge for about a week. All you have to do is par-blanch the onions and then stick them in a glass container with mild vinegar and a few flavorings. For this recipe, I chose fennel seeds, garlic and thyme.
You can let the Pickled Red Onions mingle for 30 minutes up to a few hours in the fridge. Over time, they turn a bright fabulous shade of pink and the flavors get more pronounced. Sprinkle them on pizza, a big green salad and or really anything! Enjoy.
- 2 - 3 cups filtered water
- 1 medium red onion, sliced into half moons
- 1 glass or ceramic container
- ¾ cup rice vinegar
- 1 teaspoon fennel seeds
- 1 small clove of garlic, halved
- 3 small springs of thyme
- Boil 2 - 3 cups of water. Place a sieve in a clean sink and add the sliced red onions. Par-blanch the onions by slowly pouring the water over them and letting the water drain.
- In a clean glass or ceramic container, add rice vinegar, fennel seeds, garlic and thyme. Add the onions to the jar and let marinate for at least 30 minutes in the fridge.