I've had it up to here with Valentine's blather and there's still a few days to go before it ends. Enough with the sugar (I know, you never thought you'd hear me say that, right?), the chocolate, and the red food coloring saturated sweets.
It's such a silly Hallmark holiday. Every day is Valentine's around here (go ahead and groan all you like) and I've got three sweethearts that I bake for regardless of the calendar date.
So, here, a very un-valentine recipe for you.
Pickled onions are pink of natural causes as the skin from the red onion bleeds into the brine. So skip the red food coloring and sugar this year, and instead create a naturally pink condiment that will make him pucker.
Quick-Pickled Red Onions with Cumin
I made these for a garnish over a warm smoked salmon 'pizza'. We since found out that they are pretty tasty on much, much more.
Good thing they're quick to make.
- 1 medium red onion
- 3/4 cup rice vinegar
- 1/4 cup water
- 2 Tablespoons sugar
- 1 bay leaf
- 1 star anise
- 1/4 teaspoon whole black peppercorn
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
In a small pot or saucepan, combine vinegar, water, sugar, spices and seasoning. Bring to a simmer over medium heat.
Peel onion and thinly slice in rounds. Add to hot spiced vinegar and cook gently for a minute or so.
Remove pan from heat and allow to cool. Transfer to a small glass jar, top with lid and refrigerate until ready to use.
Pickled onions are ready to use 24 hours after making and will last for several weeks in the refrigerator.
Yield: 250 ml or 1 cup pickled red onion.