Quick-pickled Red Onions

Month four of the Food in Jars Mastery Challenge: quick pickles.

I’m really glad Marisa chose this theme for April, because I’m not sure I could have managed anything more complicated this month. I wanted to make not just a quick pickle but a super quick pickle. Quick-pickled red onions fit the bill.

I used this recipe from the Kitchn website as a starting point. Having read somewhere that using red wine vinegar did the best job of preserving the onions’ red color, I subbed in red wine vinegar for the other varieties suggested in this recipe.

All together, it took me about ten minutes to put together a big jar of these pickled onions. They are suberb in falafel sandwiches (that’s where I first encountered them, at Bitar’s in Philadelphia), and I look forward to trying them in tacos and other dishes.



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