Pickled Red Onions
I’m in a book club. However, it’s much less “books” and much more “happy hour” club.
I do however love to read, and it has gotten easier to do so now that my babies aren’t babies anymore. Two years ago I would have laughed my ass off when you asked me if I had read any good books lately. My answer probably would have been something along the lines of, “Sure, I sit down every night and read a book. And during the day between changing poopie diapers, I read books too! My favorites are The Very Hungry Caterpillar (dude! I would totally have a tummy ache too if I ate half the crap that caterpillar eats in one day), Goodnight Moon (What sane parent allows a fireplace and a red balloon in a kids bedroom? Note- The baloon thing may sound odd, but one day I will tell you why I am terrified of balloons and you will understand), Where’s Spot? (Seriously??? If there were hippos and snakes and monkeys hiding all over my house, I would never. sleep. again.) and of course everyone’s favorite story On the Night You were Born. Oh wait, nevermind… that’s actually one of my all time favorite books (children’s or otherwise).
Back to present day: once a month this fabulous group of girls gets together, we touch on a few books (as in mention a title so we can tell the hubbies it’s still a book club) and then we eat and drink…or go line dancing. Yeah, we’re CRAZY, yo! This past weekend it was just three of us for a few appetizers and cocktails at happy hour. My friend M (we’ll just call her M cause hell if I know if she wants me blasting her name out into cyberspace) ordered Salmon Tacos. At first I was skeptical. But then her plate came and all of a sudden my burrata flatbread was a disappointment. My favorite part of her tacos were these bright pink pickled red onions. I knew I needed them in my life immediately.
Of course the next night I recreated the tacos AND the onions. You will need these onions for the next two recipes to hit this blog of mine so make sure to refer back to this exact spot over the next week. Or do what I did. Make a shit-ton of them and keep them in your fridge cause they’ll keep for a few weeks.
Ingredeints
1 whole red onion, sliced paper thin into rounds and then cut in half
1/4 cup apple cider vinegar
3/4 cup warm water
2 tablespoons sugar
1 tablespoon salt
1 garlic clove minced
Directions
Place sliced onions into a mason jar. Mix water, sugar and salt until they both dissolve into the water. Pour vinegar and add garlic to mason jar. Add water mixture until the onions are covered and the jar is filled to the top. Close the lid tightly and let sit at room temperature for one hour. Place in fridge shaking the jar whenever you open the fridge (probably for a refill of your wine glass). Enjoy!
Comments
- Mommy Bistro » Blog Archive » Salmon Tacos - […] Hungarian Paprika 2 teaspoons garlic powder Mini flour tortillas 1 tablespoon butter 1 ripe avocado Pickled red onions Juice…
