Yesterday was the longest day of the entire year, meaning that today is our first full 24 hours of Summer.
For many, this means the beginning of days spent recreating in the outdoors- rafting, hiking, or horseback riding. For them, summer is a time of activity and excitement.
Still others take the onset of summer as a signal to lie back, relax, and sip an ice cold lemonade.
It appears that I’ve taken the latter course this summer, spending most of my time either watching kittens or reading. There’s nothing particularly wrong with this, but some people need to feel constantly productive.
So today, I decided to have a culinary adventure in pickling onions.
I grabbed a huge onion, sliced it up, and let it marinate in sweet red wine vinegar with crushed red pepper flakes and garlic.
That was the extent of my break from kitten time.
After the onions were in the jar, I swiftly ran outside to photograph the pickles- accented with a kitten, of course.
On the menu tonight are bison burgers with these pickled onions- a classic seasonal supper.
If you’d like to make your own pickled onions this summer, here’s the recipe:
Quick Pickled Onion Recipe
Pickled Onion Recipe
- 1 large onion peeled and thinly sliced
- 1.5 cups red wine vinegar
- 1/4 cup white sugar
- 2 garlic cloves
- a sprinkle of crushed red peppers
Prepare onions, then boil for two minutes before draining and plunging in a bowl of ice-water.
While onions are being blanched, mix together brine and bring to a boil in a saucepan. Reduce heat and let brine simmer for 5 minutes.
Spoon onions into a 16 oz. canning jar, then pour in the hot brine. Let cool and then refrigerate for at least an hour before consuming.