Summer is here! Long hot days, herbs growing like crazy, and the throw-together lunches and suppers are my special joy. If I had a Maine lobster, I would toss these perky red onion pickles into the salad bowl, along with a little olive oil, squeeze of lemon, and dig in. Sigh.
No, I didn't grow these red onions, but I picked through the bin at Market Basket until I found just the right juicy, unblemished little guys. Only the best for this all-around salad and sandwich pickle.
Here's how to make them:
2 juicy red onions
pinch red pepper flakes
1 cup red wine vinegar
1 cup white vinegar
1 t. kosher salt
1 t. bottled capers
fresh dill sprigs
Wash a quart jar well, and dip into boiling water. Use tongs to lift out the jar and drain.
Peel the red onions, trimming off the ends and papery outside, then slice thinly.
Place onion slices into a small pan, cover with water, and bring to a boil. Simmer for a minute, then drain the onion slices.
Using the same pot, measure out the red wine vinegar and white vinegar and bring to a boil for 1 minute. Set aside for a moment, and add the red pepper flakes, the kosher salt, the capers, and the dill springs to the jar. Add the drained and blanched red onions, then cover with the hot vinegar mixture. Top off with a sprig of dill and let cool, then screw on the lid and place pickled onions in the fridge.
Use pickled onions on everything from pulled pork sandwiches, to salads, to breakfast omelets and mixed into cottage cheese and omelets, and divinely inspired lobster salad and rolls.
Happy summer to you all!