Recently, I came into a 25 lb. bag of Vidalia Onions. I like onions, but not enough to eat Vidalia Onions like apples as some people reportedly do, and given enough time, they are likely to start sprouting and growing, so I gave about half the bag away while they were still fresh. That still left me with about 12 lb. of onions. What to do… what to do?
A while back, I’d pinned onto one of my “Recipes” bulletin boards a quick pickling recipe. Given my onion situation, I decided pickling onions might be a good idea for this Sabbath day. I gathered these materials to do my pickling project today:
1.5 large Vidalia onions
1 small radish
1 cup water
1 cup white vinegar
splash lemon juice
2 tsp minced garlic
20 whole black peppercorns
2 pinches mustard seed
1 bay leaf
I didn’t add any sugar, because Vidalias are naturally pretty sweet. I added the minced garlic, because… I’m Korean. I kept things pretty simple this first time pickling anything.
- I cleaned and cut the onions and radish. I added everything from the water to the bay leaf into a pot and brought the mixture to a boil.
- Once the mixture was boiling, I turned off the heat, and added in the onions and radish.
- After 20 minutes, I transferred everything to a Ball jar.
- The pickled onions and radish are sitting overnight in the refrigerator.
In the meantime, I used more of the onions and a half tomato to dress up a box of Annie’s Shells and White Cheddar mac & cheese.
A simple Sabbath-day dinner of mac & cheese with a glass of 2009 Mas des Dames, a nice rosé with Grenache (40%), Mourvèdre (40%), and Syrah (20%):