Quick Pickled Red Onions Atop Apple Fennel+ Honey Pecan Salad

Pickled red onions are the new go to pickle to add zest, acid and spice to salads, burgers, meats and spreads. Where ever I seem to travel to I'm seeing these delicious little babies speckled all over menus from New Southern restaurants to American Seasonal Cuisines. 

They are so delicious and easy to make that I think everyone should have a jar in their fridge!

Once you see how easy this is you'll wonder why you haven't been doing it all along.

Ingredients:

2 To 4 Medium Sized Red Onions sliced thin through a mandolin

2 Cups Apple Cider Vinegar

1/2 Cup Water

3/4 Cup Sugar

1 Tb Salt

1 Ts Celery Seed

1/2 Ts Chili Flakes

Recipe:

In a medium sized sauce pan add all ingredients except for the onions. Turn onto high and stir. Allow mixture to come up to a boil. While you are waiting add onions to a quart sized mason jar or covered dish that is about quart sized (One that has been washed with hot soap and water). Once the brine has come up to a boil, funnel it into your mason jar and put the lid on, or pour it over the onions in the covered dish (Whatever storage dish you have with a lid). Once it's lidded allow it to cool. After it's cool transfer it to the fridge and allow it to marinate over night. It's ready to use next day.

Last week I used the Quick Pickled Red Onions Atop an easy apple fennel salad! 

Ingredients:

1 Granny Smith apple sliced in a mandolin

1 Bulb of fennel sliced in a mandolin 

1 Lemon juiced

2 sprigs of thyme and 4 basil leaves chopped finely

Blue Cheese crumbles

Salt + Pepper to taste

Honey 

Rosemary

Raw pecans

Recipe:

Add the apples and fennel that you sliced thinly with a mandolin into a bowl. Add chopped herbs, lemon juice, salt and pepper. Transfer bowl to the fridge and let it chill out. Then preheat your oven to 350. On a cookie sheet add a few handfuls of raw pecans. Drizzle them with olive oil, salt, pepper and rosemary sprigs. Once the oven is heated roast them in there for about 10 minutes. After you take them out drizzle them with honey, we used local honey, and stir them all around. Now you can bring your bowl back out of the fridge! Top the apple and fennel mixture with blue cheese crumbles, warm honey pecans and finally Quick Pickled Red Onion. 

Eat and be merry!


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