We bought jars. Lots of them. And empty jars make me sad, so last week I decided to pickle some onions and fill up jars. While at the store, I discovered bell peppers on sale, and thought why not? It's time to roast bell peppers.
The pickled onions recipe came from Keller's Ad Hoc. I had planned to pickle a variety of vegetables, but the other vegetables needed champagne vinegar. And after several attempts to find large quantities of inexpensive champagne vinegar without success, I thought I would hold off, and stick to the onions.
Today, I finally tasted the onions, which I had as a topping on my lunch salad. They were delicious. Sweet and tangy, with a bit of crunch. I'm a fan.
I love roasted bell peppers, they are sweet and silky. But unlike with the onions, where I got three jars out of three onions, all the peppers below, only made up one jar. So far, we have used them in sandwiches, frittatas, over salads, and there's still a little left in the jar. I wish there was more!
These couldn't be simpler to prepare. Roast the peppers. Grill is a lot faster than doing it indoors, but either works. Steam them in a bag or under a bowl, for easy peeling. Peel, discard the seeds, and slice. Pour olive oil on top and enjoy these sweet and delicious peppers. Typically I use a couple of peppers only, so there's never much left over for a jar, and even this time, they are disappearing fast. But it's a good idea if you are spending the time roasting and peeling, to make a large batch and keep it in the fridge.
Pickled Red Onions
from Ad Hoc
2 large red onions (about 1 1/4 lbs each)
1 1/2 cups red wine vinegar
3/4 cup granulated sugar
1) Peel and slice your onions into 1/8-inch-thick slices, cutting with the grain. Pack the onions into jars. There might be some leftover, don't worry, set aside.
2) Combine vinegar and sugar in a small saucepan and bring to a boil, stirring to dissolve sugar. Pour the hot vinegar over the onions. Once the onions begin to wilt, you add any of your leftover onions at this point.
3) Let cool at room temperature, then cover and refrigerate for at least 24 hours, up to a month.