Pickled red onions
There’s something irresistible about onions. They just taste delicious. But nobody loves onion breath. And there’s nothing worse than the taste of an old or bad onion. There’s a lot of chemistry to explain all of this, serious oxidation when onions are cut. But the solution is simple from our perspective: pickle brine. We pickle our red onions.
We lost a critical part of our “robo coupe” (industrial food processor). So last night I had the mandoline out, cutting these by hand. For about an hour. You better love them as much as we do!