Pickled onions

We pickled a lot of things before Christmas, this year, and one of the surprise successes was the pickled onions. These were red onions, in a mix of sugar, salt, vinegar, and water, and I believe we put some garlic gloves and peppercorns in there for flavor. We didn't cook the onions at all before pickling - just poured in the hot pickling liquid, and canned them (which does involve 10min of boiling your food). The end result was very tasty, and definitely got good Ed-ratings. The onions were a bit soft, a little softer than stir-fried onions, and had none of the bite of raw onion, only good flavors. And some pepperiness from the peppercorns. Definitely going to make these again!

Above is one option for using pickled onions - fish tacos! I believe we're looking at two separate tacos - both with salmon, but one has a bed of greek yogurt and black beans, while the other has guacamole, black beans and broccoli. Both were delicious.

Other things that we pickled that were delicious were turnips, kohlrabi, quartered radishes (no more spicy! just delicious!), garlic, beets, carrots, ginger, and preserved lemons (not really pickled, but we did them at the same time). A very tasty Christmas gift! We're pretty hooked on the quick pickling now, though canning has its time and place, for sure. For all of these, we had a sweet/salty mix going on with the vinegar, and all sorts of random additions for flavor. The dried red pepper in the kohlrabi was a bit too much, two months later...