Here’s another great application for pickled onions! Antipasto salad can have many things in it, I used the ingredients I found in my fridge. I started by chopping red leaf lettuce and putting it in a bowl. Then I added pickled onion and thin strips of havarti cheese and italian dry salame. While Gar and I were waiting for our dinner to cook, I grabbed some tongs and filled up some small bowls with salad. Finally, I drizzled some of our favorite Italian dressing on top and stored the rest of the salad in the fridge until lunch the next day. If I had some good ham in the house, I would have used that for the salad as well. Although mozzarella or even provolone would have been a more common choice, the havarti worked incredibly well. Other great options to add to this salad includes tomato, olives, peperoncinis, roasted red bell peppers, artichoke hearts, mushrooms, basil, and parsley.
Here’s one of the sandwiches I made with my pickled onions. First, I applied a thin layer of mayo on one side of my sourdough wheat bread and a thin layer of plain yellow mustard on the other. Beginning from the bottom up I used turkey breast, pickled onions, tomato, red leaf lettuce, and bacon. Also, I cracked some black pepper on top of the turkey. I think that lightly seasoning your sandwich with salt and pepper is extremely important for delicious sandwiches. I did not, however, apply salt this time because of the saltiness of the bacon… mmm bacon.
I’ve been wanting to pickle some red onion for a while now and finally got around to doing it. Pickled red onion is incredible on sandwiches, burgers, and many other things. They’re great for onion-lovers and even better for those who aren’t crazy about onions because they are so mild and sweet. Once pickled, the strong, eye-tearing, overwhelming after-taste is completely gone and you’re left with a sweet and somewhat acidic mild onion flavor.
To make some quick pickled onion, combine ½ cup apple cider vinegar, 1 ½ teaspoon kosher salt, and 1 tablespoon of white granulated sugar in a medium bowl. Stir the mixture until the salt and sugar are dissolved. Next, add ½ of a red onion that has been thinly sliced, stir, and cover. Let the mixture sit at room temperature for a few hours before serving. The mixture can be stored in the fridge.
I’m not sure exactly how long it lasts, since I pretty much finished mine four days after I made it. Three hours after pickling the onions they were excellent on top of a burger with some shredded lettuce, mayo and pickles cubed into small pieces. The next few days I tried them on a sandwich and bagel and they were even better. If you would like to make a not as quick but still somewhat quick pickled onion, thinly slice one whole red onion and add one cup of water to the liquid mixture before stirring in the onion. Pour this mixture into a jar, chill, and enjoy as early as the next day and as late as who knows when… maybe someone can figure that out for me.