I have to admit: Before I wrote The Complete Guide to Pickling, I rarely thought about pickling onions. Onions land in just about every jar of pickles I make, from Spring Asparagus Pickles and Salt-and-Vinegar Winter Squash, to canned Honeyed Bread-and-Butter Chips, to Southern-Style Pickled Shrimp. If I wanted slices of pickled onions for a sandwich, I just fished them out of one of those jars.
But part of the fun of pickling onions is that red onions are just as readily available as yellow ones, making it easy to create colorful combinations. Lime-Pickled Onions, with thinly slices of red onion immersed in lime juice, become a shocking pink. Red Onions in Wine Vinegar turn a deeper reddish hue. For Fermented Red Onions, weighing down the onion rings with a red beet doubles down on the brightness. I even use red onions, and sometimes just their skins, in other recipes for an extra shot of color.
The pickled onions I share this week in my Twice as Tasty column for the Flathead Beacon keep their pale, nearly translucent color, but apple cider vinegar and a little bonus sugar make them a bit sweeter than these more colorful versions.
Learn more about pickling onions and get the complete recipe for Apple-Sweetened Yellow Onions, taken from The Complete Guide to Pickling, in my column.
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Twice as Tasty
As I mentioned in this week’s Flathead Beacon column, many of the recipes I’ve been sharing in recent weeks pair well with pickled onions. The photo shows just one of many combinations that uses other Twice as Tasty recipes.
These are just a start. I took these onions to a recent sourdough pizza workshop as a readymade topping. They also make a quick topping for potatoes or bagels. You can find more ideas for creative pairings in the recipe index.
Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.
Twice as Tasty 