Happy Monday friends! We mentioned last week how we are on a pickling craze, so naturally today’s post features pickled red onion. In our last pickling adventure, we made Pickled Avocados ,which we then used to make Pickled Avocado Toast. The end result was perfection, and has become a new favorite recipe. If you haven’t checked it out, I highly recommend you do.
At the same time we pickled the sliced avocado, we prepped these pickled onions and let them marinate in the fridge for 2 weeks. They came out better than I imaged, and we will be sharing a delicious salad recipe including these pickled onions on Wednesday, so stay tuned for that! The beauty of this versatile snack is that it’s just that, versatile. For any recipe that calls for red onion, change it up by replacing it with these pickled onions. They are certainly an acquired taste, I recommend trying them out first.
For someone who loves that intense vinegar flavor and could eat an onion raw (that’s me), it was not easy waiting the full two weeks before we felt these we’re ready use; and it was so worth it in the end! Hmmm I can taste them now! I wasn’t kidding when I said we are on a pickling craze. However, I have a feeling you are going to thank me for this easy to make pickled recipe that can be applied to most vegetables you’d like to pickle.
Next up on the pickling train and our final stop; we cannot wait to share a recipe for pickled white onion and garlic. In addition we have a recipe utilizing both ingredients, and it might be the best one yet; depending on your taste buds of course. We hope you have enjoyed being with us while we have shared our love for pickling, and don’t forget to tune back in for that surprise salad recipe using these pickled red onions on Wednesday! Until then, happy pickling!
“The face of a man who had sipped life’s vinegar and found it, by and large, to be mostly whiskey, and good whiskey at that.”-Neil Gaiman