Wednesday, March 5, 2008

You need these in your fridge:
Pickled onions

Because they're so yummy and so easy to make. This recipe is from the Moosewood Cookbook, a true hippie staple if there ever were one. I keep it on my shelf for recipes like this one and other vegetarian standbys.

PICKLED RED ONIONS
1 cup cider vinegar
1 cup water
Up to 3 tablespoons brown sugar
1 teaspoon salt
1 teaspoon peppercorns
4 medium red onions, thinly sliced

Fill a tea kettle with water and put it on to boil.

Combine vinegar, 1 cup water, sugar, salt, and peppercorns in a medium sized bowl. Stir until sugar is dissolved.

Place the onions slices in a colander in the sink. Slowly pour boiling water over the onions to slightly wilt them. Drain well and transfer to the bowl with the marinade.

Cover and allow to marinate, refrigerated or at room temperature, for at least several hours. Store in refrigerator.

These good for so many things: on sandwiches, topping pizzas, in Greek salad, or as a side to any Mediterranean dish. I served them last night with this:

Clockwise from onions: yogurt sauce, rice pilaf with crumbled feta, grilled lamb meatball kebab, kalamata olives, and mixed greens sauteed with pine nuts.

4 comments:

M. said...

Oh yum! I cannot wait till I get back home to try that (and all of my mom's Greek cooking, and all the Greek restaurants back home...), I miss feta cheese so much! I did, however, successfully make tzatziki (the cucumber sauce) here in Japan, delicious!

Feta cheese might be a lost cause, as I do not have access to a goat. ;-)

KatieGirlBlue said...

Coolest dinner ever.

Sweet Pea Chef said...

I love it.

The Moosewood Cookbook was the very first cookbook I ever bought for my mom.

Your meal looks amazing!

Sabina said...

I've owned the Moosewood since I was a teenager. It has some great soup recipes in it. I always find things that I've overlooked, thanks for the tip!