Sunday, May 19, 2013

Refrigerator Pickled Onions and A Bloggy Blooper

As we're heading into Memorial Day Weekend and the official start of grilling season, here's a tasty recipe for Pickled Onions my friend Carol adapted from Michael Symon. It's great with any grilled meat and especially on top of hamburgers. In hindsight (which is truly an amazing thing) using a red onion would have been best for pictures... But I like the flavor of sweet yellow onions. So I thought I'd add the ingredients to distract you from the blinding whiteness of this pic. Oh yea, I'm clever like that:@)
This recipe will fill a half pint jar, it can easily be increased. 
I'm guessing a half pint would be enough for 6-10 burgers. 

Refrigerator Pickled Onions
1 baseball sized onion, cut into 1/4" thick rings, then cut each ring in half (or quarters)
1 small bay leaf
1 small clove garlic, peeled and left whole
1/2 C water
1/2 C vinegar, either white or cider-I used white
1 tsp kosher salt
1 tsp sugar
1 tsp mustard seed
3 black peppercorns, optional
  1. Fill jar or bowl with sliced onion (use any that won't fit for something else), bay leaf and garlic.
  2. Bring all the rest of the ingredients to a boil and simmer for 2 minutes.
  3. Pour over onions and let sit out until it cools off. You'll have a little more brine than you need, try to spoon the mustard seed and peppercorns out and into the onions
  4. Cover with a lid and store in the fridge.
  5. Can be eaten once it cools off but is best by day 2.
Spice up your BBQ and have a happy day:@)

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18 comments:

  1. LOL Lynn, It doesn't look blindlingly white to me :) We love the flavor of sweet or Vidalia onions, sounds perfect for grilling season!

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  2. It doesn't look blindingly white to me, either, Lynn, but I loved your distraction! Love the recipe, too.

    Have a Beautiful Sunday...

    XO,

    Sheila

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  3. I just picked up some Vidalia onions and am always looking for ways to make them last. I'll put them in the refrigerator right beside my ever ready bowl of pickled cucumbers!!

    Best,
    Bonnie

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  4. What are perfect addition to a burger, Lynn! I look forward to trying this recipe out soon. Happy Sunday!

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  5. It doesn't look blindly white to me either, but I know what you were trying to do and I appreciate it. Sounds fabulous with a burger.
    Sam

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  6. My eyes, my eyes!!!!! Just kidding. I do like the look of the ingredients on the picture though. Sounds like a great reason to grill up some burgers to me.

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  7. Copying and pasting! These will be perfect for summer cookouts at the cabin. Might to purple onions...

    Have a great week!

    Carol

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  8. This would be great to serve at our Memorial Day picnic with burgers and hot dogs. xo

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  9. I don't think I have ever had these before. sandie

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  10. Oh they do look good!
    Just stopped by to let you know that I featured your cheesecake filled strawberries on my round tuit post this week!
    Round Tuit 154
    Thanks again for linking up! Hope you have a great week!
    Jill @ Creating my way to Success

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  11. These sound great for all the summer cookouts, clever girl!

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  12. These sound WONDERFUL...can't wait to try them...and I love sweet white onions, too. :))
    Thanks for this recipe and now....I want to make your flag pie and don't know how to make those little stars...MUST be a cookie cutter....???

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    Replies
    1. Yep, I just used a mini star cookie cutter:@)

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  13. I just had your refrigerator cucumbers today for lunch. Love them, can't wait to try these this summer!!

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  14. Can't wait to try this, I love onions in any form and never made or eaten pickled onions! I bet this would be good on BBQ sandwiches too! Will try soon, thank you!
    Jenna

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  15. OH YEA! That's a winner for sure!!! I'm making these for next week's dinner. And I think your picture is really nice!!! You were right to use white onions... they are much sweeter than red!

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  16. Sounds perfect for summer BBQs! I love the way you added to the picture!

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  17. These look great. I have printed the recipe out and must make it this week. Looks so easy. Bet these would be great on a relish plate with pickled beets and other pickled veggies. Thanks for sharing. Have a wonderful week.

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