Chef Tip: Extra Onion? Here's what you do
Don’t toss out that leftover half of an onion. Instead, follow Chef Seth’s tips on how to do a little “quick pickle”. These pickled onions make a great addition to lots of dishes (especially sandwiches!), and keep in the fridge for weeks upon weeks. Since you’re only slicing the onion, they shouldn’t make you cry too much, but this pickle is definitely worth a few tears.
1-2 cups sliced onion
1 cup vinegar (preferably wine or cider vinegar)
1/2 cup water
1 cup sugar (turbinado, brown, succanat, or granulated are all fine)
1 teaspoon salt
Optional: 2 bay leaves, 4 cloves, 8-10 allspice berries
1. Place the onions in a heat-proof storage container.
2. Combine all ingredients, except onion, in a small sauce pot. Place over high heat and stir to dissolve sugar while bringing to a boil.
3. Once the mixture has boiled, strain into the onions. Allow to cool, and store in the refrigerator.
4. Celebrate. You’re on your way to the best sandwich in the game.