Pickled Red Onions

I just got home from my first day of my new temporary job and I’m rewarding myself for my productive day with a big glass of strawberry basil lime aid and it is delicious.

I should explain….

I mixed 1 cup of Trader Joes’ french market sparkling limeade with torn basil leaves and macerated strawberries and smooshed it all around with a fork. But I should probably explain about the sudden job-having too…

On Tuesday, you may recall that I was being all complain-y about feeling bored. Well on Wednesday I got a call from the company I currently work for asking if I would like to fill in at the office during the week part-time until I start graduate school. I was thrilled. I said yes. Today I woke up early and went to work. Hence, thirst-quenching, delicious, herbaceous limeaid.

Also, I stopped at Trader Joe’s on the way home for some tomatoes so I could make another batch of those delicious Smitten Kitchen tomatoes.  And ALSO, our first delivery from Boston Organics arrived today.  We are just full of excitement at Chez Shai today!

On a completely different, but no less exciting note, the other day I had a vision.  Or maybe it was a craving.  Whatever it was, it came to me suddenly and wouldn’t let go.  It was pink and crunchy and had a delicious tangy flavor.  (Can a vision have flavor?)  It looked like this:

Quick Pickled Red Onions
Adapted from David Lebovitz’ Pickled Red Onion Recipe & Elise’s Pickled Red Onions

2 red onions, thinly sliced
1 &  1/2 c vinegar (any kind works- I used apple cider vinegar)
6 T sugar
2 bay leaf
2 clove of garlic
peppercorns
red chili flakes
a pinch of salt

Blanch red onions in a small saucepan of water for 2 minutes.  Place in an ice water bath.  Meanwhile combine all other ingredients in a separate saucepan and bring to a boil.  Let simmer for a few minutes, covered.  Lower heat and add drained onions to hot liquid.  Pour into two glass jars.  (Try to ensure that one garlic clove and one bay leaf make it into each jar).  Refrigerate.  The onions will keep for several weeks- even longer if proper canning technique is used.

I’ve been eating these straight from the jar, but I bet they’d really shine on a pulled pork sandwich with a dollop of horseradish cream.

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