I’ve only had pickled red onions one other time…at the 2010 Taste of the Nation – Philadelphia event. Fond served pickled red onions over a chicken liver mousse on homemade sourdough. Ahhhh. I want that NOW. Anyway, from that moment on, pickled red onions changed me…so. effing. delicious.
I bought Thomas Keller’s Ad Hoc at Home cookbook a few months ago but unfortunately haven’t used it. Finally, I got my ass off the couch, picked up a pickling jar, ingredients, and got to work with Chef Keller’s pickled red onions recipe.
Pickled Red Onions
stored in 1 quart pickling jar
adapted from Thomas Keller’s Ad Hoc at Home
-2 med-large red onions (about 1 lb each)
-1 1/2 c red wine vinegar (I used Wegmans Chianti)
-3/4 c sugar
Prepare onions by trimming root and tops then peeling the outer layer. Next, half the onions and get rid of the whitish-yellow center part by making a v shaped cut.
Next, chop the onions longitudinally along the “lines” into 1/8″ thick slices. I’m aware my cuts below aren’t quite 1/8″…my knife skills need sharpening…no pun intended hehe.
Pack as much onions as you can into a 1 quart jar. You won’t be able to fit all of them in now.
In a small saucepan, combine sugar and vinegar and bring to a boil, stirring often to dissolve sugar. Once boiling, off the heat and pour the liquid into the jar over the onions.
Once the onions start to wilt from the heat, continue to pack more onions in. I wasn’t able to fit all of the onions I chopped, but give it a try.
Let cool to room temperature.
Once cool, seal the top and toss in the fridge for up to one month.
Now, if I could only figure out what to use them with. I certainly won’t be making any chicken liver mousse anytime soon, nor would my version be any good…