Okay...that's a total lie. Quite frequently I become obsessed with something I tend to annoy the hell out of everyone around me.
There was that video by Florence + The Machine with the blue go-go girls and Florence herself looking so totally BA that I dressed my high school aged Titania in the same hot pants, flowy white dress situation for my production of Midsummer. There was that brief yet all-encompassing love affair with that tickle kitty on YouTube I kept showing my classes. And how can I ever forget that glorious time during the mid-90s where every thought was of Ricky.
And now...it is pickled onions.
Yes, those tasty little treats I made as gifts for my mother and sister have taken hold of my brain. I think of them constantly, and I have made them twice already this week. The benefit of making a gift of food is that, inevitably, you are the lucky beneficiary who gets to make short work of the presents. The ginger blueberry preserves were fantastic, and the strawberry rhubarb jam is awesome on toast. But the big hit in my mind were those gorgeously neon pink, pickled onions. Tart yet slightly sweet they make the perfect addition to green beans which works beautifully as a salad for a red wine marinated flank steak. The colors look like Christmas, but the bright, fresh flavor is pure summertime love.
Give them a try, and I promise you won't be able to get them out of your head.
If you are planning on eating them as quickly as I do, there isn't need to sterilize the jar. If you are gonna keep them around for a while, sterilize the jars and process the onions by placing them in simmering water, almost to the lid, for ten minutes.
1 red onion, sliced into rings
3/4 cup white vinegar
1/4 cup apple cider vinegar
1 tsp allspice
5 whole cloves
3 tsp sugar
1 tsp honey
1 tsp black peppercorns
2 bay leaves
2 dried chilies
In a small sauce pot, bring vinegars, spices, sugar, and honey to a boil. Reduce heat, add onion, and simmer for five minutes. Allow to cool. Place onions in jars and cover with vinegar mixture. Refrigerate before serving.
Green Bean and Onion Salad
1 lb green beans, trimmed
2 oz fresh dill
Yo' Pickled Onions
drizzle of olive oil
In a large sauce pan, bring...oh let's say...3 cups of water to a boil. Toss is the green beans for about 3 minutes, until they are a vibrant green. Plunge beans immediately into ice water to shock.
In a bowl, combine cooled beans, dill and onions with a drizzle of olive oil. Season with salt and pepper. Easy, peasy, cool breezey.
Wine Marinated Flank Steak
1 2lb flank steak
1/2 cup red zinfandel
3/4 cup canola oil
3 garlic cloves, smashed buy intact
1 Tbl toasted cumin seeds, coarsely ground
2 Tbl soy sauce
Juice of 2 limes
1/4 cup red wine vinegar
1 tsp crushed red pepper
1 tsp fresh ground pepper
Combine marinade ingredients and...umm...marinate the steak. (at least 2 hours in fridge) Remove steak from marinade and pat dry. For medium rare, grill steaks for 10 minutes on one side, flip, and grill an additional 5 minutes. Allow to rest before slicing that delicousness up.