Preserving Fall: Pickled Red Onion

It has been my experience that, when life gives you lemons, it’s best to make pulled pork. I’m not saying that lemonade isn’t delicious, but the generous unctuousness of pulled pork cannot be rivaled, mid-November, when everything about one’s life is beginning to look a little dark and gloomy. Tim and I recently discovered a recipe that is wonderful in it’s sheer simplicity (and phenomenal flavour) in my old, father-donated copy of the Joy of Cooking. It’s funny as I almost never open that cookbook anymore and then, at dinner the other night, my friend Catharine mentioned how she always finds every recipe she needs within it’s hallowed covers. And honestly, she’s right, this cookbook is one I can always fall back on. All to say – check out the recipe for pulled pork. It’s a goody.

My favourite way to serve pulled pork is in a taco. I like to heap it up with a yummy vinaigrette style coleslaw (not being a huge fan of mayonnaise on my salad), and then pile on some pickled corn, or what have you. Recently in a Bon Appetit, however, I remembered noticing pickled onions and I thought…hmm…now doesn’t that sound delicious! So a few days ago, when we had the charming Meagan over for dinner, I thought – let’s make a pulled pork and pickle some onions to go on top. Friends: I don’t often call myself brilliant, but this dinner was made for lovin’.

My recipe is loosely based on one from Bon Appetit that acts as a side for a far fancier taco. I upped my quantities a bit and steeped it a lot longer. It made about a quart jar full of pickles and I have been feasting on them in sandwiches, omelets, grilled cheese – you name it, these pickles will taste delicious. Okay, maybe not chocolate. Maybe.

Pickled Red Onion

1 large red onion
3/4 cup apple cider vinegar
1 1/2 cups warm water
1 1/2 tsp kosher salt

1. Slice the red onion in half and then slice in thin rounds. Use as sharp a knife as you have so that you get these nice and thin. The thinner they are, the better they will pickled.
2. You should have approximately 2 1/2 to 3 cups.
3. Add to a bowl: sliced onion, apple cider vinegar, kosher salt, followed by the warm water. I used warm edging on hot.
4. Mix it all up and let it sit for about an hour and a half. The onions will have lost their stiffness, and the colour will look like it has leaked into the white part of the onion.

About Mary Alice

Canning has become a passion for me, as a way of putting up what I love about summer to enjoy all winter. I'm still learning so comments, suggestions, and questions are always welcome. Happy Canning!
This entry was posted in Local Produce, Pickling, Using Your Canned Stuffs and tagged , , , , , . Bookmark the permalink.

One Response to Preserving Fall: Pickled Red Onion

  1. Hew Elcock says:

    Dear Mary Alice,
    Julia told me about your blog and I love it. It looks beautiful. The photographs and the organization of the page look lively. I never can but I grow and my wife cans with a feverish intensity. We are preparing for the end of the world. Congratulations.

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