Thursday


Quick pickled onions 
Mandolin a red onion and put in colander, pour boiling water over onions, put in jar with vinegar (rice, apple cider, or red wine) with peppercorns and a bay leaf if you have access. 
Bay grows like crazy in California, but I have never seen it in the wild in the P Northwest :(
The onions are PERFECT for making salads for lunch because you don't really need dressing...
I used tons of wild arugula, shredded carrots, a spoonful of leftover durum cous cous, cilantro, chicken from the roast we made a few nights ago, topped with the onions and some black pepper

9 comments:

Min ie said...

Yum so colorful.

Teresa M.C. said...

I love your food photos! Everything looks so delicious!

Various Projects said...

love this. i dig a pickled onion or carrot on my salads. and shredded carrots are the best!

Katie said...

awesome! do you just eyeball the vinegar and leave in the fridge/out for a few days? can't wait to make them

metrode said...

yum! please start coming over & cooking for me! ;)

NICOMADE said...

glad to read about those pickled onions! i've been curious about finding a quick, no fuss pickling method.

modern bedroom said...

Hey
arh
Saying thanks will certainly not simply be sufficient to this sort of clever work and coverage! Keep up the good works.

- - - said...

so good. made these today. thanks for sharing! how do you make your stock??

ashley said...

hey katie, yeah you just fill the jar with onions and then pour straight vinegar in to fill jar. i think some people may cut it with water to make it less acidic. we put it in fridge, but i'm sure you could leave it out just the same.