You might think it's a strange place to find beauty, but I think red onions are some of the most drop-dead pretty things I've ever seen.
Well, not in a mesh bag down in the bottom bin of my pantry. And they're not super lovely in the market either, all piled high between the white, yellow and sweet varieties. I have to admit, when I grab a purple papery-skinned orb to include in my dinner plans, there isn't one thing of beauty to behold.
But, oh my goodness, slice one in half and you'll see pure magnificence. It's always a reminder to me of the magnificence of our Creator. Who else could create such museum worthy splendor tucked away in a humble little vegetable? Next time you cut open a red onion, take time to notice. I think you'll have to agree, each one is a work of art.
And speaking of works of art, how would you like to see one each time you open your refrigerator door? Pickled red onions take less than fifteen minutes to make. The cool part is the amazing, brilliant, pink transformation that takes place almost the minute you pour the vinegar/lime pickling solution over the onion slices. Check out the color in the pictures. Isn't it amazing? Talk about adding a gourmet, festive touch to anything you serve them on or with.
I love keeping a jar of these delicious Pickled Red Onions stashed away and have found a zillion ways to use them. They're wonderful with Mexican dishes like tacos, burritos, quesadillas, etc. I served them in an Asian salad last night. They were delicious and made the presentation look so pretty. They transform a simple sandwich or burger into a special occasion meal. My daughter-in-law Lindsay loves them so much, she'll snack on them right out of the jar.
I've played around with this recipe to get it just right. Most Pickled Red Onion recipes call for only vinegar for the brining solution. I like to mix vinegar and fresh lime juice for fabulous, not too harsh, flavor. A few tablespoons of sugar, whole peppercorns, coriander seed and tiny slivers of lime add another layer of delicious dimension.
Want to get ooohs and aaaahs at your next picnic, party or potluck? Bring a jar of these beauties and you very well may be the star of the show.
If you don't spill the
beans onions (about how super easy these are), you could even have them thinking that you're one of those fabulous old-timey cooks who spends hours in the kitchen canning, preserving and pickling!
P.S. Just a little update on our computer woes. We appreciate all your well wishes. We did get a lot of our pictures back, but when we looked at them they were either damaged or very poor quality. So sad. But we learned a valuable lesson. We are now backed up at home on a hard drive (which had failed, hence the problem) and also on the Cloud. Never again .......... and if we can save any of you from going through this dilemma, then perhaps it was worth it.
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- 2 medium red onions sliced about ⅛ inch thick
- 2-3 paper thin slices of lime halved or quartered
- 1 cup white wine vinegar
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon peppercorns
- 1 teaspoon whole coriander
- ¼ cup freshly squeezed lime juice
- about ½ cup water
Place a medium-size colander in the sink.
In a medium-size microwave safe bowl, heat 4 cups of water to boiling, about 5-6 minutes. Carefully add onions to the hot water. Use a large spoon to make sure onions are submerged. After 15 seconds, pour onion into the colander to drain. Transfer onion and lime slices to a jar (or jars) that will contain the onions (about a 3 cups capacity). You want the onions to fill the jar to the brim, but not be super tightly packed.
Combine vinegar, sugar, salt, peppercorns and coriander seeds in the previously used bowl. Stir and cook on high for three minutes. Remove from microwave, add fresh lime juice and stir to make sure all of the sugar and salt is dissolved.
Pour hot solution over the onions. Add enough water to bring liquid level to the top of the jar. Watch the beautiful color transformation take place; it's amazing!! Cover the jar(s) and allow to cool for 30 minutes then refrigerate. They can be eaten right away, but the ingredients will meld and the flavor will be even better if allowed to sit for 2-3 hours. Onions will keep well in the refrigerator for 5-7 days.