The red onions are growing great this summer. They are nice and big. (I know I need a better picture!) For my whole life I have not been a fan of raw onions. No raw onions in my green salad, tuna salad, or potato salad. No raw onions on my burger. I want my onions sauteed, stewed, caramelized, deep fried, roasted. Mix up a mirepoix anytime! But NOT raw.
BUT
I have “found” pickled red onions. They are everywhere. Where have I been? They are delicious crispy zingy bits of onion goodness. So easy to make a batch. There are oodles of recipes out there. I like how Dave Lebovits describes the process, and all the wonderful add-in options! Cinnamon, garlic, pepper corns, dried chili, bay, allspice …
