Another recipe adapted from July cooking class. Pickled red onion and feta over yellow watermelon and spinach. Drizzled dressing of White wine vinaigrette with dried mint. The yellow watermelon was a happy accident. Fridge doesn’t have room for a whole one, there were no pink watermelon quarter-cuts available when I shopped and the yellow was half the price of sliced or cubed pink. Pickled red onions need to be made 1 hour to 1 week ahead. Recipe is below. .
Pickled red onion recipe Vinnies Pickled Onions from class by Joan and David Donatelle
1 C. rice vinegar or apple cider vinegar
1 C. cold water
¼ C. sugar
1 each – bay leaf, clove, cinnamon stick, star anise
2 large red onions, thinly sliced (“on a mandoline”) I use knife and a steady hand
1 large red onion is plenty for us. Still use the same amount of liquid and spices.
In a medium bowl/lidded container, mix the vinegar, water, sugar and stir until sugar dissolves. Add spices. Stir in the onions. Transfer to lidded jar if preferred. Close lid tightly and chill at least 1 hour and for up to 1 month. Best for this salad to use onions made within 1 week, while onions are still crunchy.
