Schmickles' Pickled Red Onions

• Difficulty: Kindergarten Cop / Requested by: me /

• Time Donation: Total 20 min, 5 min prep, 10 min process, 5 min cleanup

• Yield: 1 onion-sized jar

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Simple. Tangy. Bright.

ESSENTIAL GEAR:

I know, but I didn't notice the garlic skin at the time.

• wooden cutting board

• a really sharp chef knife

• stainless steel kettle w/ spout

• precision digital gram scale (accuracy 0.1g)

• glass jar w/ sealing lid

SUFFICIENT GEAR

• a sharp knife

• small pot

• way too many measuring cups and spoons

• a ceramic bowl w/ some plastic wrap

MISE EN PLACE

INGREDIENTS

• (1) red onion, medium-thin sliced

• (2) cloves of garlic, thick sliced

  
  

• 124g apple cider vinegar (1/2 cups)

• 10g any granulated sugar (1 Tbsp)

• 8g sea salt (1 1/2 tsp)

• 236g filtered water (1 stupid cup)

• 2g calcium chloride (1/4 tsp)

*NOTE: the calcium chloride provides the signature, Schmickles' Pickles crunch!

PROCESS

1. Slice the red onions as thin as you can. If you want perfectly uniform slices, go get an adjustable, ceramic-bladed mandolin; use it and try not to slice off your fingertips.

2. Gently stuff all of the sliced red onions and garlic in the glass jar, or lay them to bed in a ceramic bowl.

3. In the kettle or a pot, combine the apple cider vinegar, sugar, salt, water, and calcium chloride. Stir or swirl until the ingredients have dissolved into the liquid. This is now pickling solution.

4. Bring the mixture to a boil, turn off the heat, and let cool for a minute or two.

5. Slowly pour the pickling solution over your sliced onions until they are covered. If there is not enough solution, top up with more apple cider vinegar.

6. Rest the lid on the jar or cover the ceramic bowl with plastic wrap. Do not tighten the lid on the jar, or you'll need young John Cena to remove it.

7. After an hour, tighten the lid and place the jar or bowl in the fridge for up to three weeks. In a few hours, after the onions bathe in the pickling solution, the vinegar will leech the red color from the skins and then it will reincorporate it into the white parts of the onion slices, creating a brilliant pink color.

8. Share and Enjoy!

FEATURED INGREDIENTS

• Really good, Japanese apple cider vinegar

• Sea salt from the coral-filled seas of Yoron Island (near Okinawa, Japan)

• Ball Pickle Crisp Granules (calcium chloride)

STORYTIME

I found this recipe on the internet and made it better. You're welcome. 🙇

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