Pickled Onions
We harvested a plethora of onions last year. We still have yellow copra onions which store quite well. Then there are the red onions which don’t store quite as well. Those are definitely sprouting, so I cut out the sprouts and use what I can.
Sliced Onions
I’ve been using them like crazy but then I use onions in just about everything I cook. I have frozen chopped onions but I wanted to use the fresh onions as much as I could. So I turned to the internet – where else? – and searched through pickled onion recipes. Believe me, there are lots of variations. The simplest one I found was a Bon Appétit recipe that involved no cooking. You’re on! Here’s the one from Bon Appétit.
I tend to choose pickle recipes that have no sugar so I also made the same recipe minus the 1 T. Sugar. During a blind taste test of the two versions the majority chose the one with the sugar. Actually 3 out of 4 chose the one with the sugar though they didn’t dislike the sugarless one. The 4th person, who shall remain nameless, didn’t like either one, which wasn’t unexpected. Obviously the onions without sugar are a little tarter, but they are perfectly fine for sandwiches or even in salads where they’re mixed with other things.
If you have onions give it try. It’s fun to have the pickled onions on hand for a quick add to sandwiches or salads!