You’d think everyone would be all over the bacon jam, right?
They were all over these pickled minted onions – to the point where I put them back int he fridge when the next course came out and was asked to bring them back out. Apparently they go well with ribs and potato salad.
These are quick and easy and nice to have in the fridge to perk up sandwiches or salads. I’ve never described an onion as “refreshing”, but the addition of mint makes them just that. Refreshing onions.
Pickled Minted Onions
adapted from ysfp
makes 24 oz jar in about 15 minutes
2 medium-sized white or red onion sliced into thin rings
1/2 cup distilled apple cider vinegar (or rice wine / coconut / distilled )
1/2 cup water
1/2 teaspoon sea salt* (see notes)
1 bunch of mint to taste (about 30 leaves)
Put sliced onions into a bowl and cover with boiling water. Let stand one minute before draining.
Combine the vinegar, water, salt, and mint. Pour over onion.
Let the onion pickle for at least one hour before serving.
The onions can be stored in the refrigerator for at least a week.
Sometimes salt has anti-caking agents added in to… well… prevent the salt from caking and lumps. This stuff can also turn your pickling juice cloudy. If you have pickling salt, use that. If you have kosher or sea salt, use that. If you have only table salt, go to the store and buy some pickling or sea salt.
Use whatever vinegar you have on hand. Plain white distilled vinegar still works for this.