Pickles or pickling has been around for thousands of years, dating as far back as 2030 BC when cucumbers from their native India were pickled in the Tigris Valley. ... Pickles are created by immersing fresh fruits or vegetables in an acidic liquid or saltwater brine until they are no longer considered raw or vulnerable to spoilage. It is a great way to preserve vegetables with the most common are pickles, peppers, and onions, but almost any vegetable can be pickled. They keep refrigerated for months if not years and like pickled onions, they give a nice crunch to a sandwich or salad. Onions are cheap and they are easy to make. Let them completely cool and then fill into mason a jar. Ready for when you need a little something to top off your master creation. Your kids of course will say, "Ewwwwww, Mom that's gross." Don't be discouraged, they will come around. The more different food you introduce them, the better. Even if they don't eat it. Their culinary horizon will expand and understand it's not just mac and cheese or burgers. Lots to be explored, but you can't force it. It will come on its own as they grow and someday they will come home and say, I just had pickled onions at my BFF house and they were delicious. Introduce them to different foods when they are small and don't know any better.
When buying onions, choose firm onions with shiny and dry skin. Feel for soft or moist spots and avoid them. "Necks" should be tight and dry. Dry onions keep three to four weeks if stored in a dry, dark, cool location like the bottom of your refrigerator.
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2 medium red onions
1 cup water
1 cup red wine vinegar
1/2 cup grenadine
1 cup sugar
1 tablespoon pickling spice
2 cinnamon sticks
Cut onions in half and cut off both ends. Peel the skin and the first layer of onions away and cut each half in half again, ending up with four quarters.
Slice onions into 1/4 inch slices. Separate pieces and put them into a bowl or clean glass container and set them aside.
Combine water, red wine vinegar, grenadine, sugar, pickling spice, and cinnamon sticks in a saucepan and bring to a boil. Lower heat and simmer for 5 minutes, then strain hot liquid over onions in a bowl.
Stir onions to make sure they are submerged and refrigerate until cold.
Makes 4 cups
Sliced onion photo credit: The Cheerful Kitchen
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