Red Onion Pickles

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Rodgers admits that process of making these pickled onions is "slightly tedious" (three batches cooked three times for 20 seconds at a time and cooled between). But she says the result is onions of a "charismatic fuschia pink" saturated in a fragrant brine without really being cooked. In other words, the onions are pretty and retain a nice crunch.

The process is just tedious enough that I was kind of hoping she was wrong -- but no -- the crunch is still there and, for me, that textural element adds a really nice touch to both the flavor and fragrance of the onions. And they are pretty too. So they are kind of a win for all five senses.

The brine is REALLY fragrant if you lean over the pan while adding/removing the onions -- brought tears to my eyes more than once.

4/6/11 -- I had almost forgotten that these pickles were on a shelf in the fridge until I went to Whole Foods and saw that the champagne mangoes were in. Which reminded me of a mango and red onion salad from Fine Cooking. So -- using that idea as my starting point --- I chopped up some romaine and frisee, added some of the pickles and diced mango,and then -- kind of on a whim -- added some smoked trout. For the dressing I whisked together some of the pickling liquid, some champagne vinegar, about 1/4 tsp. of sugar and some grapeseed oil. It was really delicious and healthy.

(edited 7th April 2011) (0) comment (3) useful  

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