The components to a good bowl are: grain, protein, veggies, something salty, and something pickled. Oh, and a good dressing! I still have so much Light Ranch leftover from our Big Mouth Premiere Party. Here we have Korean sweet brown rice, red beans, cherry tomatoes (technically a fruit), capers, and red pickled onions that I sweetened with maple syrup. We don’t have white sugar in the house anymore!
They taste better the longer they sit. And they sure are pretty!
The jar can get pretty smelly; thanks to the internet I found out that a little squirt of mustard mixed with water does the trick in cleaning out the glass part. But the stench in the cap was so strong I just tossed it.
- 1 massively large red onion (or 2 medium ones)
- 3 teaspoons maple syrup
- 1 teaspoon salt
- 1 1/4 cup red wine vinegar
- 1/4 cup hot water
- 4 cloves garlic
- Boil a couple cups of hot water. Reserve 1/4 cup in a half gallon mason jar and add the maple syrup, salt, red wine vinegar, garlic. Cover and shake to dissolve and let it cool (lid off) for 5 minutes.
- Slice the red onion thin (I used a mandolin). Pour hot water over the onions to quickly blanche them and remove their harsh bite - then add them (watch those fingers - they're still hot) to the mason jar pickling liquid.
- Cover and shake once more, then put your big ass jar of pickled red onions in the fridge for at least half an hour. Keep it in there for up to two weeks and enjoy on sandwiches, in salads, and wherever you need a pop of pink pickled flavor.