it’s been warming up here and i’ve been craving more salads and spring foods. and nothing tops my salad quite so pretty as these pickled onions! i add a beet to make them pink (and always regret not making a second batch of just beets, they’re so good and gone within a day!)
if right now you’re picturing a farmhouse and labor intensive pickling process involving boiling jars and sterilization, than you my friend are getting pickling confused with her high maintenance cousin- canning. pickling doesn’t require sterilization or any special tools. so it’s basically the fastest, easiest way to feel like you’re on top chef with ingredients you likely already have in your cupboard! {recipe after the jump}
