These tasty onions lose all their pungency in the pickling process but gain a sweet sharpness that makes them a great last minute addition to any salad. They’re a multi-purpose condiment and are delicious with any type of fish.
Yield: 2 Cups
2 large red onions
1 cup sugar
1 cup red wine vinegar
A sprinkle or two Salt and Pepper
Slice the onions as thinly as possible. You may find it useful to first slice them in half and lay them on their cut side before slicing them further. Cram the sliced onions into a large mason jar.
Pour the sugar and vinegar into a small pot and bring to a boil with the salt and pepper. Pour the hot syrup over the onions; cover them and let rest overnight in the refrigerator before use.
Because sugar and vinegar are such great preservatives, these pickled onions will last indefinitely in your refrigerator. They’re at their best after a day or two in your fridge, once their flavours have had a chance to mature.
You may aromatize the pickling liquid with a spoonful of your favourite herb or spice. Try bay leaves, fennel seed or even ground juniper berries. For a very aromatic version, try adding a spoonful or two of standard pickling spice to the simmering sugar before adding the onions.
Chimichurri is a spicy, vinegar-spiked, pesto-like condiment from Argentina where it’s used both as a sauce and a marinade for meat. Its bright flavours reflect the combination of Spanish and Italian influences in Argentina. It’s one of the world’s great condiments and a great way to add a touch of authentic flair to any grilled meat or fish. You may serve or use as a marinade immediately, but this condiment is at its best after a day or two of refrigeration.
If you like ketchup as much as I do, you’ll love this recipe for homemade ketchup. It’s packed with so much aromatic goodness that you’ll wonder why you ever used store-bought. It’s the best way to jazz up a burger and fries and feel good all the other times you reach for ketchup!