So I was going to make paninis for today’s post but when I arrived at the grocery store to pick up my ingredients, the produce section was Completely Empty. There were all these naked shelves where the apples and celery and lemons used to be. So either I missed the memo that produce just became 1000 times more valuable than gold, or that dang store is going out of business AGAIN.
The most I could scrounge up were some red onions, and that was pushing it. I would have gone to Whole Foods but I’m currently entangled in a full-fledged catfight with the road construction crew “fixing” the street on the way into the parking lot. Fun fact: I have acute road rage. I think they might actually try to pop my tires if I ever try to drive by there again. So you’ll get paninis Friday when I can track down some ingredients elsewhere—but today is Pickled Red Onion Day (PROD).
This is an ingredient that I like to put on everything. Salads, pizzas, sandwiches—or you can chop it up to make a relish and put it on burgers or chicken or barbeque. You name it, I’ve done it. I love this stuff. It’s super delicious and BRIGHT PINK. It’s the cosmopolitan of pickles.
All you need to do is toss some water, red wine vinegar, salt, and sugar in a small saucepan and heat it gently until the sugar and salt completely dissolves. Thinly slice up your red onion and cram it into a container or two or three, and pour the hot liquid in on top. I used 3 half-pint Ball jars, and it worked out perfectly. You want the liquid to cover the onions. Sit it overnight in the fridge, and in the morning you’ll have a long-term supply of bright pink deliciousness. I highly recommend it in your next sandwich or salad. Just do it.
- 1 cup water
- ⅔ cup red wine vinegar
- 1 ½ teaspoons salt
- 1 tablespoon plus 2 teaspoons white sugar
- 1 red onion, peeled and sliced very thinly
Fits in 3 half-pint Ball Jars, or some similar container(s)