Spicy Picked Red Onions - So simple, these bright, crisp, spicy little slices of heaven are perfect for burgers, sandwiches, tacos, and so much more!
Aahhhhh April 15th, tax day, one of my least favorite days of the year!
I always put my taxes off until the last minute (this year was no different, I mailed them out yesterday) and stress out until they are done and in the mailbox.
You would think that I would start ahead and maybe not stress out so much, but that is too logical so of course, that is not what I do.
Oh, the things I put myself through that make me crazy!!
But tax day aside, it has been absolutely gorgeous here in Western Washington.
Very little rain, bright sunny skies. A bit chilly, but as long as there is sun in the sky I can deal with cool temps.
There have been rumblings that it is going to be a horribly hot and dry summer this year. But you can't scare me, I lived in Southern California for 30 years!
You wanna talk about hot and dry?
Ya, I think there has been a drought there about as long as I can remember.
Water rationing, fines for watering your yard, nope it will never get that bad here! So I will take a couple of weeks with no rain and love every minute of it!
Another thing I have been loving is this pickled onions!
One of the things that I have been wanting to do is can some veggies.
These onions, and these Garlic and Ginger Pickled Cucumbers, are the beginning of finally achieving that goal (Yay me for actually checking something off the list!).
Then I turned around and piled them on to things like this Asian Style Salmon Burgers with Hoisin Mayo and Spicy Sweet Potato Fries, and this BBQ Pulled Pork and Smoked Gouda Grilled Cheese, besides just nibbling on them straight out of the jar!
It was actually a bit embarrassing when I finally got around to doing this. It is so ridiculously simple!
I have no idea what kind of culinary tricks I thought I would have to have up my sleeves to be able to pickle vegetables, but there are no tricks to doing this. Just slice some veggies, boil up a few ingredients, and put them all together in a jar.
Now I am game to pickle everything!
Plus, if I do a water bath, they will keep for a long time in my pantry. I am looking forward to pickling beets from my garden, and making Pico de Gallo, Marinara Sauce, and veggie soup (still working on an awesome recipe for that) to put up for future use.
Color me all sorts of domestic!
Do you do any canning? Do you use a water bath method or pressure can?
I am open to ideas and suggestions for what to do next!
This spicy pickled red onion recipe is so simple! they are bright, crisp, spicy little slices of heaven are perfect for burgers, sandwiches, tacos, and so much more!
Place sliced onion and garlic in the bottom of a glass jar, sprinkle red pepper flakes on top.
In a small sauce pan, bring the vinegar, water, salt, and sugar to a boil. Remove from heat and pour over the onions. Allow to set at room temperature for 1 hour, then refrigerate.
Lovely!! You can have it with anything like rice or chapati. Would taste great.
Yes yes! They go with everything!!
I LOVE quick, small batch pickle recipes. Thank-you!