Top | Brooklyn Supper

quick pickled red onions

(post, Elizabeth Stark)

primary-image, l

So far in 2010, I have been in a pretty serious food rut. We have been braising and roasting, cooking with broth, and making gratins. While it is really delicious comfort food, after a while I need something fresh. In the past week, though, I have been cooking myself out of the rut, and really enjoying local hoop house kale and spinach, squash, beets, and onions. Mostly, I am just roasting the squash and tossing it with chopped kale, diced onion, pinto beans, preserved lemon (obviously a staple of mine), and a light vinaigrette. For a while cooking just wasn't bringing me the solace it usually does, but I've cooked my way back into the kitchen.

Cooked and pickled, actually. These quick pickled red onions were made to accompany hamburgers, but also make a great, if bracing, snack. They are steeped with apple cider vinegar, and, if you believe everything you read on the internet, apple cider vinegar is some kind of miracle juice.

These pickles have a bit of crunch, but if you'd like a softer pickle you can cut the onions into thinner slices, and steep the onions a bit longer.

Quick Pickled Red Onions (adapted from Molly Wizenberg's recipe here)
makes one quart

2 cups apple cider vinegar
1/2 cup water
1/3 cup honey
1 teaspoon coarse salt
1/2 teaspoon fresh ground cumin
1/2 teaspoon red pepper flakes
2 large red onions cut into circles 1/4 - 1/2" thick

In a large saucepan, combine everything but the onions, and heat. When the brine boils, add all of the onions and remove from heat. Cover the pan and let sit for 20 minutes. Uncover, bring the pickles to room temperature, and then seal in a quart jar. These will keep in the refrigerator for a couple of weeks.

Let them drain a bit before piling on to your burger.