Blackberry Jam and Buttermilk Biscuits

While this blog was officially launched at the end of 2012, it is technically in its' tenth year of existence. In my world, that's a long time to remain committed to an endeavor. I wouldn't be honest if I didn't tell you there have been times over the years when I have thought of putting it on a long hiatus. For a myriad of reasons I end up convincing myself to keep going, keep creating, keep sharing what I have learned and continue to learn about food over the years, to spark food joy. I am again at one of those points where I am considering putting on the pause button. I haven't yet made a final decision on whether or not saltedsugaredspiced.com will continue to be a place where new recipes regularly appear. Although I will share the post for this Blackberry Jam and Buttermilk Biscuits will be the last one for the month of July. It's my hope that the next couple of weeks will provide me with the space necessary to gain some clarity, some inspiration, and some sense of direction. So stay tuned for a decision at the beginning of August. Until then, I hope you are inspired to make this seriously stellar jam. 

What could be better than a tall, buttery, golden, flaky, tender biscuit? Well, maybe one slathered with butter and some homemade Blackberry Jam? But topping a biscuit with some luscious jam isn't the only reason why you need make some. Just imagine what a small bowl of yogurt or oatmeal might taste like with a generous dollop of blackberry jam. Or imagine how next level your peanut butter and jam sandwich would be if it were made with homemade blackberry jam? But don't let your imagination stop there as blackberry jam can be paired with scones, waffles, french toast, pancakes, English Muffins, bagels, cheeses, cheesecake, cake, and ice cream to name a few! 

Blackberry Jam might be the unicorn of jams as it's not one you can easily find on grocery store shelves. And finding a really, really good blackberry jam will send you out on an even longer quest. So rather than spend all that time searching for something that might leave you a tad disappointed, why not just make your own? Especially when you now have an easy, almost foolproof recipe!

With large, beautiful blackberries now in season, there is even more incentive to make some sweet, slightly tart Blackberry Jam. It is the ultimate way to preserve the flavor of summer. All you need are some fresh blackberries, sugar, and freshly squeezed lemon juice. Just three ingredients! With blackberries having relatively higher levels of natural pectin there is no need to use 'artificial' pectin. Which makes this jam infinitely better than anything store bought!

If you have never made homemade jam before, this Blackberry Jam recipe will transform you from a novice to a pro in just one jam making session. To make a blue ribbon winning jam (yes it's that good), I want to give you a few helpful hints. First, choose ripe, but not overly ripe, mushy blackberries. Overripe berries have less pectin which will adversely affect how your jam sets up. Second, use a large, heavy bottomed saucepan. Not only to ensure the pan heats evenly, but because your jam will expand during the cooking process and you don't want it to overflow on your stove top. Third, you will need a reliable candy thermometer. If you have made my caramels before, you already have what you need! Fourth, you will need a potato masher (like this one), to smash down the berries during the cooking process. And last, but not least, you want some good 'canning jars'. Ones with tight sealing screw top lids are best, but jars with rubber rims, glass tops, and metal clips will work too.

The yield on the jam is about 18 ounces, slightly more than a pint. So when looking for jars for your jam, I would encourage you to look for half-pint, 6 ounce or 4 ounce jars. This way you will end up with at least one jar to share. Imagine how delighted a friend would be getting a homemade jar of blackberry jam!

Since sharing the buttermilk biscuit recipe with you last year, I have updated the recipe giving you an alternate to the brushed butter before baking. A mixture egg yolk and one tablespoon of heavy cream brushed on the biscuit will give your biscuits a more golden finish. And honestly, I like the finished look of the egg wash biscuit more. Finding White Lily flour here in the midwest isn't as easy as it is in the South. Unbleached Gold Medal All-Purpose flour is a good alternative. However, I would give a slight edge to White Lily flour as it resulted in a lighter, flakier biscuit.

I paired the recipe for the Blackberry Jam with the Buttermilk Biscuits for a slightly selfish reason. Eating jam on a warm biscuit brought me back to the fun, memorable trip Nashville we took with friends this past fall. Where almost every morning started with a fresh biscuit. But if you are simply looking to preserve the flavor of one of your favorite berries, you absolutely must make this heavenly, luscious, mouthwatering Blackberry Jam. It just might be the best blackberry jam you have ever tasted. Did I happen to mention how intoxicating the aroma will be in your kitchen when you make it? Have fun jamming!

Recipe

Blackberry Jam and Buttermilk Biscuits

Makes slightly more than 1 pint of jam and 12 biscuits

Ingredients

Blackberry Jam

15 ounces (426g) fresh blackberries

2 Tablespoons freshly squeezed lemon juice

2 cups (400g) granulated sugar

Buttermilk Biscuits

Ingredients and Directions can be found here

Directions

Blackberry Jam

1. In a large heavy bottomed stainless or copper pan, add in the berries. Give the berries a quick mash using a potato masher before bringing to a full boil over medium-high heat. Continue mashing the berries as they come to a boil.

2. Add in the lemon juice. Continue cooking at medium-high for 1 minute. Stirring slowly while the mixture continues to cook.

3. Add in the sugar, increase heat to high and cook for approximately 5 1/2-6 minutes or until the mixture reaches 225 degrees (F) on a candy thermometer. The mixture should be slightly thick and syrupy. To ensure doneness temporarily remove from the heat, place a stainless tablespoon in the jam. Run your finger down the center of the back of the spoon. If the jam does not run off or close the gap, the jam is done. If the jam is not done, return to the heat and cook for additional minute.

4. When done, permanently remove the jam from the heat and let sit in pan for about 5 minutes before pouring into a sterilized jar or jars. Do not let it remain in the pan for more than 5 minutes.

5. Allow the jam filled jar(s) to come to room temperature before covering with a tight fitting lid. Once sealed, immediately place the jars in the refrigerator. Jam will keep for up to 2 weeks.

Cades Cove, Great Smokey Mountain National Park (October 2021)

Watermelon and Feta Salad

For years I have been intrigued by the images of Watermelon and Feta Salads appearing with some regularity around this time. But I have struggled with wrapping my head, or rather I should say my palate, around the seemingly far-fetched sweet and savory combination of sweet, crunchy watermelon, salty feta cheese, marinated red onions, and sweet, refreshing mint. In spite of all of the appealing photos and mouthwatering descriptions of this salad, I have remained hesitant. Could it really be the delicious, refreshing, most perfect summer salad everyone who has ever made or tasted it said it was? Whether I was out to prove you can't believe everything you read, satisfy a curiosity, have an opinion about something I had never actually tasted, or succumb to the fact I was yet again going to be late to the 'party', I cannot say.  More than likely it was a combination of all of them. Curiosity and FOMO finally got the best of the me.

So let me just cut to the chase. The Watermelon and Feta Salad was more mind-blowing delicious and refreshing than I could have ever imagined. 

It's been awhile since I went down the recipe rabbit hole, but I felt it was necessary to do some due diligence before making the salad I had so many reservations about. While there were an endless number of watermelon and feta salad recipes to choose from, I quickly narrowed my choices down to Ottolenghi's Watermelon and Feta Salad and the Watermelon, Feta, and Black Olive Salad Nigella Lawson shared more than twenty years ago. Both salads were made with watermelon, feta, and red onions. However, Ottolenghi's used basil as the herb and lemon as the citrus, while Nigella's used (spear)mint and limes. The flavor combination of watermelon, feta, red onions, mint and limes appealed to my curious palate's interest more. But the tipping point had everything to do with the salad's presentation. Triangles won out over chunks.

To temper the 'bite' of the red onion, they are very thinly sliced and then marinated in freshly squeezed lime juice. This 'quick' pickling creates a more tender, slightly sweet onion. Using a mandoline makes thinly slicing the onions easier, but a very sharp knife will work too. 

Important note: The lime juice combined with extra-virgin olive oil will be used as a 'dressing' for the salad. So do not throw the lime juice away after you add the marinated onions to the salad.

Look for a ripe, sweet, seedless watermelon at the grocery store or Farmer's Market. This recipe calls for a piece of watermelon about 3 1/2 pounds. But since most watermelons generally weigh more, you will have enough leftover to eat as a snack after you make the salad. The best way to cut the watermelon when making this salad is to first cut it in half. Then cut 3/4" slices from one of the halves (or both if you have a very small watermelon). Cut each slice in half, and then cut each piece into 4-5 triangles. After cutting off the rind, slice each 'triangular' piece of watermelon lengthwise to create 'thinner' pieces.

Arrange the pieces of watermelon on a large platter. There is no one 'right' way to do this. Just create beautifully.

Next to the ripe, sweet, seedless watermelon, the feta cheese is an equally critical ingredient. Choose the wrong feta and your opinion of this fabulous salad will be skewed. So is there a best feta cheese to use? The short answer is 'yes'. According to Serious Eats you want either an imported or domestic sheep's milk-feta as it has "a much creamier texture and a flavor that balances the saltiness with the characteristic funk of sheep's milk". The creaminess of the cheese when contrasted with the crunchiness of the watermelon gives way to the most highly flavorful, refreshing salad. I used a Bulgarian Feta (and loved it), but any good quality sheep's milk Feta cheese can be used. Note: Do not use a cow's milk feta in this salad as it has a dry, crumbly, and saltiness without tang texture.

After layering on the triangular slices of feta, marinated red onions, and chopped fresh mint, the Watermelon and Feta Salad is finished with the lime juice/olive oil dressing and some freshly cracked black pepper. Unlike Nigella's recipe, the dressing is drizzled over the salad instead of having it mixed in with all of the salad ingredients. You could toss the salad together at the table after everyone has seen it, but you don't have to.

The Watermelon and Feta Salad is the most refreshing summer salad I have eaten. I was beyond surprised at the incredibly delectable flavor explosion on my palate. The hype around this salad was, is real. 

There are just two downsides to the Watermelon and Feta Salad. To start, it's one best enjoyed immediately after it's made. In other words, it can't be prepared the night before or even hours before. But because this salad comes together easily, that downside is hardly a deterrent. The second and maybe the most important drawback is that it's a summer seasonal salad. Once the summer watermelon season is over, the Watermelon and Feta Salad must go on hiatus until the next year. So don't wait too long before you make it. Because once you taste it, I promise once won't be enough.

Recipe

Watermelon and Feta Salad

Serves 8

Ingredients

1 medium sized red onion

2 limes, squeezed

4 Tablespoons extra-virgin olive oil

3 1/2 pounds (slightly more than 1.5 kilograms) seedless, ripe watermelon, chilled

7-8 ounces (193-220g) good quality feta (sheep's milk) 

5-6 sprigs of fresh spearmint mint, leaves removed, coarsely chopped, plus more for garnish

Black pepper

Directions

1. Using a mandoline or very sharp knife, thinly slice the red onions.

2. In a small bowl add in the sliced red onions and lime juice. Set aside.

3. Cut the watermelon into 3/4 inch slices. Cut each slice in half. Then cut it into triangular pieces. Remove the rind.  Cut each triangular piece in half lengthwise to create thinner triangular pieces. Arrange the watermelon on a large platter.

4. Cut the feta into smaller sized triangular shapes. Arrange on top of the watermelon slices.

5. Arrange the marinated red onions evenly on the platter. Add the extra-virgin olive oil to the lime juice. Stir and pour over the watermelon and feta salad.

6. Sprinkle the coarsely chopped mint over the top. Finish with some freshly cracked black pepper. Garnish with some fresh mint sprigs, if using.

7. Serve immediately.

Notes: (1) This recipe was inspired by multiple sources, but most by Nigella Lawson's. (2) I used a piece of Bulgarian Feta from the deli of one of the grocery stores I frequent. If you can't find it, look for another sheep's milk Greek cheese. Because there are so few ingredients in this salad, quality matters.

Door County Wisconsin (2022)

Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette

Many years ago I learned a really important lesson. Eating simply and eating beautifully are not mutually exclusive concepts. Sometimes we are so hungry we don't really care how the meal is plated. Or we don't think a meal for 'one' is worth the effort (spoiler: you are always worth the effort). But then there are those other times, when how the meal is plated suddenly makes us feel ravenous. Even if just five minutes earlier we weren't at all hungry. Proof that we always eat first with our eyes. 

I am going to cut right to the chase with this post. This is a very simple, very easy salad. No break the bank ingredients like prosciutto or burrata (although you could most certainly add them if you are looking to make a more substantial salad), no hours in advance of prep time, and other than a knife and a cherry pitter you don't need a multitude of kitchen gadgets. This Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette is the kind of salad perfect to make on a hot day when you don't feel like turning on the oven, to bring to a summer gathering, to make as your 'house salad' whether or not you own a lake house, when you want to impress your friends, a reason to have a gathering, and easy enough to make during the week. In other words, this is one helluva salad! 

But there's more! The Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette is best example of seasonal eating. Everything in this salad is now in season. Peaches, tomatoes, cherries, and fresh herbs. Even fresh peas, the optional ingredient that makes for an even more beautiful presentation. But if you can't find them, don't let that be a deal breaker. You really want this salad in your life. And you especially want the honey herbed vinaigrette!

I didn't intend to make this salad with two kinds of cherries but the Farmer's Market had them, so I thought why not! The salad can be made with all red sweet cherries, all Rainier cherries, or a combination of both. Use what's available (or on sale!). 

Yellow peaches cut into wedges were used here, but you could also use white peaches. I tend to like the slightly sweeter yellow peaches. In addition to cherry tomatoes, there were also a red, yellow, and heirloom tomato in the salad. I would recommend using at least two kinds of tomatoes for both color and flavor. A trip to the Farmer's Market or grocery store might help you decide which ones to use. The tomatoes are cut into wedges, but the cherry tomatoes are cut either in half or in quarters to add depth, interest and texture to the salad.

Making the Honey Herbed Vinaigrette is, yes, you guessed it, easy. All of the ingredients go into a jar (one having a lid that seals. After a few vigorous shakes your vinaigrette is done! That's it. I like using a canning jar to make this vinaigrette. If I make the dressing an hour or two before using, all I need to do is shake it al up again. And, if by chance there are any leftovers, the sealed jar goes into the refrigerator. If you are taking the salad over to a friends, the vinaigrette travels well in the jar. 

But let me talk a little more about this highly flavorful, herby vinaigrette for just a moment. From the lusciousness of the olive oil, to the sweetness of the honey tempering the sharpness of the balsamic vinegar, to the shallots and garlic giving it a subtle bite, and to the fresh herbs adding not only to its' aroma but to its' rather addictive flavor, this vinaigrette is to die for. In addition to serving it on salads, I could also see it being used a great dipping sauce for thick slices of bread. 

If you are serving the Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette as either a first or main course, I would encourage you to serve it with some fresh or grilled bread. I grilled up some thick slices of leftover No Knead Rustic Artisan Bread brushed with olive oil. However, I would happily serve it with a baguette, some sourdough, or Italian bread. 

I honestly can't gush over this simple, yet gorgeous, scrumptious Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette enough. I could probably do an 18 minute TedTalk about it because it's so spectacular. And just in case anyone needed convincing on just how mouthwatering delicious the combination of stone fruits, tomatoes and arugula is. Especially when they drizzled with an intoxicating honey herbed vinaigrette. 

Recipe

Tomato & Stone Fruit Salad w/ Honey Herbed Vinaigrette

Serves 4-5

Ingredients

Honey Herbed Vinaigrette

1/2 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 Tablespoon honey

1 small shallot, minced 

1 clove of garlic, minced

2 Tablespoons, fresh basil, chopped

1 Tablespoon, fresh oregano, chopped

1 Tablespoon, fresh thyme, chopped

1/4 rounded teaspoon Kosher salt

1/8 teaspoon black pepper

Salad

2-3 large handfuls of baby arugula

2 large yellow peaches, cut into wedges (you should be able to get 10-12 wedges from each large peach)

3 dozen sweet cherries, pitted and cut in half (use all red cherries, Rainier cherries, or a combination of both)

8-10 cherry tomatoes, some cut in half, some cut in quarters

3 tomatoes, cut into wedges (choose a combination of red, yellow and/or heirloom tomatoes)

Fresh basil for garnish

Optional: Fresh peas in their pod

Fresh or grilled bread, for serving

Directions

Honey Herbed Vinaigrette

1. Put all of the ingredients in jar. Place lid on top and twist tightly. Shake until the vinaigrette is well blended. Use immediately or let sit on counter for several hours before using. 

2. Store any leftovers in the refrigerator.

Salad

1. On a large (about 10"x12" or 10"x14") preferably white platter, begin with creating a bottom layer of the salad with the arugula.

2. Arrange the cut tomatoes wedges and peaches on top of the arugula.

3. Then layer on the cut cherry tomatoes and cut cherries.

4. Drizzle on half of the dressing. Place the remaining the dressing in a bowl to serve on the side.

5. Top with some sprigs of fresh basil. And pea pods if using (not a deal breaker)

6. Serve immediately with thick slices of crusty or grilled bread.

Note: (1) I also topped this salad with fresh peas because they are in season. They are optional, but they make for an ever more beautiful presentation. (2) I liked the simplicity of this salad. But feel free to had some prosciutto and/or burrata to this salad if you are looking to having be more of a 'main course' salad.

Baked Sweet Potato Fries

 

The day I discovered there was such a thing as sweet potatoes fries was one of those 'best days ever'. From that moment on, if sweet potato fries were one of the side choices on a menu, it was always my choice. Of course, with a side of mayonnaise aka my favorite condiment. 

Baked Sweet Potatoes are the healthier alternative to their deep fried counterpart. Not only are they equally flavorful, they are less messy to make. 

The recipe for these Baked Sweet Potato Fries is simple. Which will make them one of your favorite go-tos, especially if you are a big fan of both sweet potatoes and sweet potato fries.

You can peel the sweet potatoes if you want, but I prefer making them with their skins on. When looking for sweet potatoes, look for ones longer versus shorter in shape. Cut the sweet potato in half lengthwise before making 1/4" sized slices. Then cut those 1/4" slices into 1/4" strips. It's okay if you aren't exact in your measurements, but try keeping your cut sweet potatoes as uniform as possible. This will ensure they bake evenly.

The cut sweet potatoes are first tossed in some extra-virgin olive oil, before the Kosher salt, black pepper, garlic powder, smoked paprika spice mixture is sprinkled over them. After sprinkling the spices over the fries in the bowl and on the baking sheet, I prefer the baking sheet option. Because then the fries are tossed, all of the spices not sticking to the olive oil coated fries remain on the pan, not in the bowl.

There are two important things to be kept in mind when making Baked Sweet Potato Fries. First, you need a heavy bottomed, rimmed baking sheet (at least one, maybe two). If your baking sheets are thin, stack two of them together. Second, spread them out in an even layer with enough room so they are not stacked on top of each other or touching. This will help ensure your sweet potato fries turn crispy, rather than remain soggy.

Total baking time ranges somewhere between 43 and 45 minutes. For the first 40 minutes the sweet potato fries are baked in a preheated 400 degree (F) oven. For the last 3-5 minutes, the oven temperature is increased to 450 degrees (F). Check your sweet potato fries for doneness at the 3 minute mark as you want to make sure you don't burn them!

These slightly garlicy, hard to resist Sweet Potato Fries are meant to be enjoyed and devoured as soon as they come out of the oven. After transferring them to a serving platter and giving them a light sprinkling of either Kosher or Sea Salt, put out some bowls of mayonnaise and ketchup. Eat them dipped in your favorite condiment or eat them them plain! I wouldn't be surprised there wasn't a Sweet Potato Fry left on the platter. 

And lastly, if you are looking for a gluten-free side to serve to family and friends, these Baked Sweet Potato Fries are a great option!

Recipe

Baked Sweet Potato Fries

Serves 2-3

Updated May 2022

Ingredients

1 pound (457g) of unpeeled or peeled sweet potatoes (approximately 2-3 depending on size), cut lengthwise into generous 1/4" slices

2 Tablespoon olive oil

1 teaspoon Kosher salt, plus more for finishing

1/2 teaspoon black pepper

3/4 teaspoon garlic powder

3/4 teaspoon smoked paprika

2 teaspoons of cornstarch (optional, see notes)

Optional for serving: Mayonnaise and/or ketchup

Directions

1. Preheat oven to 400 degrees (F).

2. In a small bowl, mix together the Kosher salt, black pepper, garlic powder and smoked paprika, and cornstarch. Stir to blend. Set aside.

3. In a large bowl, toss the sweet potato slices with the olive olive. Transfer the mixture to a large, heavy bottomed, rimmed sheet pan. Note: Make sure the slices are not stacked on top of each other or they will not crisp up.

4. Evenly sprinkle the spice mixture over the sweet potato slices. Toss to coat.

5. Place the sheet pan in the oven and bake for 20 minutes. Carefully turn the sweet potato fries over with a spatula and return to the oven for another 20 minutes. Note: The sweet potatoes will be soft after baking for 20 minutes, do not worry.

6. Increase the oven temperature to 450 degrees (F). Bake the sweet potatoes for another 3-5 minutes to crisp up. Note: At the 3 minute mark, check your sweet potato fries for doneness.

7. Sprinkle the baked sweet potato fries with some additional Kosher or sea salt. Serve immediately plain or with small bowls of mayonnaise and/or ketchup.

Notes: (1) I have made these using both unpeeled and peeled sweet potatoes. I have slight preference for the peeled baked sweet potato fries. (2) I have also made these baked sweet potato fries with and without cornstarch. I like how the cornstarch adds a bit more crispness to the fries.

Pickled Red Onions - Version 2

On more than one occasion I have used this space to share my trials and tribulations of being a food blogger, runner, amateur photographer, etc. Why I intentionally spend time in an uncomfortable place to experience self-doubt and discomfort with the hope of experiencing growth might be indicative of my bipolar glutton for punishment and no risk/no reward personalities. Or, in other words, I find jumping into the learning curve equally exhausting and exhilarating. Sometimes I can be persuaded to jump in, while other times I need to at least think I am ready (although who really is ready to ever to choose temporary discomfort?). This past week I took the plunge into the world of Reels. All I can say it's akin to jumping into the deep end of a pool without wearing a life preserver or knowing how to swim. While it's only been a few short days of entering into this 'discomfort zone', already I can hardly wait for the feelings of angst and uncertainty to be replaced with some sense of accomplishment. Let's hope that is sooner rather than later! I am anticipating (actually hoping) that someday I will look back at my early Reels and realize all of my discomfort wasn't all for naught. Sort of the same 'yikes' feeling I get when I look back at some of my early blog posts. Like the one for Pickled Red Onions I posted eight years ago. 

Anyone who was drawn to that early post did so because they were either on the hunt for a Pickled Red Onions recipe or they were one of my loyal friends supporting my endeavor. While it's still a really good recipe, the photos themselves were not ones actually inspiring anyone to make Pickled Red Onions. But back then, I didn't know what I didn't know (now). Sometimes looking back in that proverbial rearview mirror can serve to reaffirm the time and energy spent being uncomfortable was well worth it. 

Now I know I am taking a bit of a leap here, but I really do hope both the photos and the super easy Pickled Red Onions - Version 2 recipe posted here will inspire you to make a batch of these incredibly versatile, tender-crunchy, tangy-sweet flavored, pretty in pink pickled red onions. They are game changers on burgers, fish tacos, carnitas, deviled eggs, pork sandwiches, charcuterie boards, a Ploughman's lunch platter, avocado toast, hot dogs, and salads to name a few. And, if you happen to be someone who enjoys eating pickles out of a jar, well you might just find yourself happy to nosh on a jar of pickled red onions. 

When it comes to choosing a vinegar when making pickled onions, half of the decision is made based on use (will you be refrigerating or canning) and the other half on flavor. If you looking to can pickled onions, you need to use a vinegar having at least a 5% acidity. Which is why many choose to use either white vinegar or apple cider vinegar when making pickled vegetables. But, if you are looking for a vinegar that not only enhances the gorgeous pink hue created when mixed with thinly sliced red onions, but has even more flavor than a white, red wine, or apple cider vinegar, then you definitely want use a seasoned rice vinegar. With an acid level ranging from 4.2% to 4.3%, you won't be able to 'can' your pickled red onions, but you can keep them refrigerated for up to three weeks. If they last that long.

Flaky sea salt, granulated sugar, sliced garlic cloves, and black peppercorns all get mixed together with the seasoned rice wine vinegar to create the pickling brine. The flaky sea salt not only gives the pickling brine flavor, it dissolves better in vinegar than Kosher salt. The granulated sugar adds some sweetness by balancing out the acidity and tanginess of the vinegar. Sliced garlic cloves, black peppercorns, and even a few sprigs of thyme add flavor and a bit of complexity to the pickled red onions. When all of these ingredients are mixed in with the red onions, magic happens.

When cutting the red onions, think thin. Not see-through thin, but closer to about an 1/8" in thickness thin. You want them to be able to quickly absorb the pickling mixture, yet still have a bit of a crunch factor while they marinate. Cutting red onions goes quickly using a mandolin, but a good sharp knife works just as well. 

In this recipe, there is no need to rinse or blanch the thinly sliced onions in warm or even hot water before mixing them into the pickling mixture as you will be refrigerating them, not canning them. Note: This way of making pickled red onions might be a slight departure from most other pickling recipes. 

For the most optimal flavor, allow these incredibly easy to make irresistible pickled red onions to chill in the refrigerator for at least four hours or overnight before you take your first bite. If there was ever a condiment that could single-handedly, significantly elevate the droolworthy flavor and texture of anything it was put on, without a doubt it would be Pickled Red Onions. Especially, these Pickled Red Onions.

If, by some remote chance pickled red onions have been outside of your condiment comfort zone or if you just have never had them before, I promise, that in one bite you will be wondering why and how you had lived without them. Yes, they are that extraordinary! Last, but not least, I genuinely hope I have inspired you to make these Pickled Red Onions (Version 2) this time around.

Recipe

Pickled Red Onions - Version 2

Ingredients

Two large red onions (about 1 1/4 pounds), thinly sliced (about 1/8" thickness)

1 1/2 cups (12 ounces/355 ml) seasoned rice wine vinegar (see notes)

4 teaspoons flaky sea salt

3 Tablespoons (48g) granulated sugar

1 teaspoon black peppercorns

2 large garlic cloves, cut into quarters

Optional: sprigs of fresh thyme

Directions

1. In a medium sized bowl, whisk together the seasoned rice vinegar, flaky sea salt, granulated sugar, and black peppercorns. 

2. Add in the sliced red onions and toss until the onions are well coated. Let sit for 3-5 minutes.

3. Add in the garlic cloves, then carefully pour the red onion mixture into a 32 ounce glass jar. Note: It's easier to transfer the mixture when you use thongs to place the sliced onions in the jar and then pour the brining liquid over the onions.

4. Top with a couple of sprigs of fresh thyme, if using.

5. Put the lid on the glass jar and place in the refrigerator for at least 4 hours or overnight before using them for the first time. The Pickled Red Onions will be good kept covered and chilled in the refrigerator for several weeks, if they last that long.

Notes: (1) I used a 12 ounce bottle of Marakan Seasoned Rice Vinegar in this recipe. (2) Mix and store Pickled Red Onions in glass bowls and glass jars. Do not use a metal bowl or metal storage container as the acidity of vinegar mixture will react with the metal. (3) I used 1 litre/33 ounce size wide mouth Weck jar. You can find them on Amazon, at Williams-Sonoma, at World Market or any good quality kitchenware store.

Zion National Park, Springdale, Utah  (March 2022)