It’s a race against the clock. Despite giving away a good amount of the 20 pounds of Walla Walla onions I received recently, I’m still left with more than I know what to do with. I’ve caramelized several onions and used them in this pizza, I’ve sautéed them, tossed them in salads and I still have more sitting on my counter. After a couple of weeks the onions are starting to look less than their best but they have retained their crispness and are still great to eat. A few days ago I set aside another several pounds with the intention of making French onion soup but I haven’t found the time. The best part, though? Nary a tear fell after slicing 7 – 8 large onions. But I still need help using these guys up…help!
I did manage to use up a few more by pickling them. These pickled onions were a cinch to make and I was happy to finally cross the recipe off my to-try list. My pickled vegetable repertoire is very slowly growing–I’ve pickled garlic successfully–and now I can’t wait to try my hand at green beans or maybe cauliflower.
Since these sweet onions didn’t have a lot of bite to begin with they were ready in a few hours. However, an overnight wait would be ideal. Even after a week, they are still crisp and bright. Where one would expect them to be added to salads and sandwiches, I’ve found myself walking by the refrigerator for a piece or two throughout the week. They’re wonderful as an impromptu snack but I’ve got enough left over to add to a big salad tonight.
- 3 large onions, sliced thinly
- 2 cups white vinegar
- ½ cup water
- 3 tablespoons sugar
- Few pinches kosher salt
- Dried bay leaves
- Few Dried Peppers
- Black Peppercorns
- In a medium pot combine the ingredients from the vinegar to the peppercorns and the bring the mixture to a simmer. Add the onions and bring back to a simmer and cook for 2 – 3 minutes. Remove from heat, transfer the onions to mason jars and pour the hot brine over them to cover. Leave to cool, cover the jars and refrigerate for several hours or a day. The pickled onions will keep for a few weeks.