I know I’m late, but I hope everyone had a relaxing Memorial Day weekend! My brother and his girlfriend flew in from Atlanta, so I spent the weekend at my parents’ house with my entire family. It was so nice to have everyone home–we had a wonderful time eating, drinking and laying out by the pool.
We hosted a dinner party over the weekend and my boyfriend and I were in charge of pickling the onions and cauliflower for the salad (will post salad recipe soon). The pickled onions and cauliflower turned out delicious–and the pickling process was so easy!
- Pickled red onions recipe:
- 2 large red onions
- 3 cups red wine vinegar
- 1½ cups sugar
- Pickled cauliflower recipe:
- 1 cup champagne vinegar or white wine vinegar
- ½ cup sugar
- ½ cup water
- 4 cups ¾-inch cauliflower florets
- For the red onions: Cut off the top and bottom of each onion and cut lengthwise in half. Remove and discard the outer layer. Cut a V-shaped wedge from the bottom of each half to remove the roots and the very center pieces of onion. Put the onions cut side down on a cutting board and slice lengthwise into ⅛-inch-thick slices, following the natural lines on the outside of the onion; cutting with the lines, or grain, rather than across them will help the onions soften more quickly in the pickling liquid. Pack the onions into a canning jar; reserve any slices that don't fit.
- Combine the vinegar and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Pour the hot vinegar mixture over the onions. Once the onions begin to wilt, you can add any remaining onion slices to the jar, gently pushing them down into the liquid to submerge them. Let cool to room temperature, then cover and refrigerate for at least 24 hours, or for up to 1 month.
- For the cauliflower: Combine the vinegar, sugar and water in a saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat and let cool to room temperature.
- Bring a large pot of salted water to a boil. Add the cauliflower and blanch for 4-5 minutes, until crisp-tender; it should still be slightly resistant to the tooth. Drain and transfer the cauliflower to a canning jar. Pour the pickling liquid over the top. Let cool to room temperature, then cover and refrigerate for up to 1 month.