me + pickled onions

  Hello, here I am, sheepishly making my return after over a month of absence. Although I would love to say I've been busy, if I'm being honest I've just been lazy. But the wonder of running your own blog is you are only accountable to yourself. To my very few loyal readers, I apologize and I hope you didn't miss me too much. 

Ok. Pickled onions. I have a knack for developing habitual food obsessions. There was the cheese omelette phase, and then the quinoa salad infatuation, and of course the long term love affair with edamame beans. The past few months I have been falling in love with pickled onions. I think this obsession would have come about much sooner had I realized how easy it is to make them yourself. I believe it all began with that one turkey sandwich from Plankers in downtown Bend, Oregon. She was beautiful, all dressed up in her soft ciabatta bread, gooey melted Swiss, oven roasted turkey, perfectly ripe avocados, and the star of the show: pickled onions. I discovered this masterpiece sometime in middle school and went on to subconsciously lean towards any and all menu items that sported pickled onions. 

And then I learned how to make them. I think it was during my new to living alone, obsessive, slightly anxious cooking spree that I discovered this joy; and my superiority complex immediately swelled because of it. Now I can’t make a salad without them, can’t enjoy my lunch without that tangy crisp satisfaction. Toss them in a salad, on a sandwich, in a taco, or eat ‘em straight, I don’t care how you do it as long as you use my recipe…that is not actually my recipe because I somewhat plagiarized it from some random food blog. 

Ingredients:

1 red onion

1 cup water

1 cup white vinegar

3 tablespoons sugar

1 tablespoon salt

Directions:

Cut the onion in half and then into quarters nearly to the stem so the onion is still in tact. Then cut 1/2 inch slices until you reach the stem.

Combine the water, vinegar, sugar, and salt in a pot and bring to a simmer on stovetop, stirring until sugar and salt dissolves.

Take off the heat and let cool for a few minutes.

Put the onions in a mason jar and pour the liquid over. 

Store in fridge and let sit overnight before enjoying!