Why do some things just sound so complicated? Complicated as in, making buttery croissants or anything with fondant. For reasons I can’t explain, I put “pickling” in that category of complicated… until I tried this recipe from Anne Burrell. I have been a huge fan of Burrell since the first time I dined at Centro Vinoteca in the West Village of NYC. When I discovered she had her own show on the Food Network, I couldn’t wait to start watching and to see which recipes she would reveal from Centro Vinoteca. In browsing through her collection of recipes, I spotted her recipe for escarole salad with pickled red onions. Yaay!!! I loved that salad! You can imagine my surprise when I realized that “pickling” those red onions, was super duper easy. And the results were super duper delicious.
A note on the pickled red onions: Though I made these for the escarole salad, I happily had leftovers. These pickled onions would be wonderful on sandwich or hot dog. (Nick is experimenting with hot dog combos, but more on that later.)
Pickled Red Onions (for Escarole Salad)
Recipe courtesy Anne Burrell, FoodNetwork.com
- 1/2 cup red wine vinegar
- 1/2 cup cold water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 2 to 3 really good shots hot sauce (recommended: Tabasco)
- 1 red onion, sliced into very thin rings
In a small bowl, combine red wine vinegar with 1/2 cup of cold tap water. Stir in salt, the sugar and the hot sauce. Add the sliced onions and let sit for at least one hour.
TA DA! You’re a pickler! You pickle! You can pickle!
Post for escarole salad (featuring pickled red onions) to come.