I’ve teamed up with Minted for a savory little Valentine gift from the kitchen. My sister actually gave me the idea to make pickled red onions. It’s the ultimate topping for almost anything from burgers to tacos or a sandwich. We used to go to a wonderful French restaurant on Montana Avenue in Santa Monica when we lived in Southern California. What I remember most (besides sitting and enjoying a long lunch on the patio in February) is that they served pickled onions and carrots along side a delicious sandwich. And since they are a beautiful pink, I thought this would make the perfect little gift for my friends for Valentine’s day. To package them up, I used jars that I always save for projects like this and then painted the lids with chalkboard paint. I ordered Minted Skinnywrap Address Labels and customized them to use just for this purpose. I’m thrilled with the results and they make a jar of picked red onions look like a happy little gift.
Pickled Red Onions
5 large red onions
I 16 oz. bottle white vinegar
1 cup white sugar
1/4 teaspoon salt
25 whole cloves
Peel the onions outer layers off and slice into thin rings. Or use a mandolin and leave the onion whole after peeling the outer layers off and slice thin rings. If using a mandolin, be super careful. I use a knife glove just to be safe.
In a large stockpot, add the vinegar, sugar, salt and spices and bring to a boil. Once it has reached boiling, add the onions and simmer for 30 seconds. Remove from the heat and let cool completely. Once cooled, use tongs to transfer the onions to jars. A few of the allspice berries and cloves will get mixed in with the onions. Strain the remaining liquid and then add to each jar. Refrigerate and use within a few weeks.
Recipe adapted from David Lebovitz.