Thursday, December 5, 2013

46/52 - Pickled Red Onions

A long awaited copy of Mollie Katzen's Moosewood Cookbook arrived earlier this week and I was more than happy to try out a recipe immediately, and so we ended up with a jar of the prettiest (and tastiest) coloured pickles!


  1. Can you share the recipe? Any ideas on what to do with too much baby tomatoes? I harvested about a kilo yesterday and there is more to come off.

  2. I'm more than happy to share, it is so simple! They are yummy on sandwiches or on crackers and cheese!

    4 medium red onions, very thinly sliced
    1 cup cider vinegar
    1 up water
    1 tsp salt
    1 tsp whole peppercorns
    Up to 3 Tbsp brown sugar

    Combine vinegar, 1 cup water, sugar, salt and peppercorns in a bowl and stir until the sugar is dissolved.
    Boil a kettle full of water, place onion slices in a colander in the sink and slowly pour the boiling water over them. They will wilt slightly. Drain well and transfer to the bowl of marinade and mix.
    Cover and allow to marinade in the fridge or at room temp for several hours before using. Store in the fridge and use as needed.

    As for the cherry tomatos, dried ones are so yummy, cut in half and sprinkle with a bit of salt, pepper and seasoning. Or marinade them overnight before drying.
    Bloody mary tomatoes also sound up my lane although I haven't tried them - Peel them (just submerge for a few seconds in boiling water, then plunge into ice water - skins easily slip off), & soak them in vodka. Serve with a dish of good quality sea salt & toothpicks on the side.
    Otherwise you can freeze as is and use in veggie juices if you do juicing, good luck deciding what to do!