One of the monster’s major crops each year is onions. We grow both red and white and we grow from seed and set. Stuttgarter and Bedfordshire Champions would be the considered whites while Karmen and Red Baron the trusted red varieties. Experience has shown that some years almost one third of the red onions will bolt, but when you get a summer as consistently good as last year’s, well then, thing were a good deal better with little or no bolting whatsoever, and though harvested during the last week of July, the Red Barons have stored very well indeed and this third week in January we are still making some delicious pickled red onion.
These pickled red onions are one of the quickest and easiest recipes we here at monsterinthecorner use with the monster’s bounty: they dress any beef or lamb plate, work wonderfully well with any open or slider burger, can be served with cream cheese, Cheddar cheese or with smoked fish, and their piquant zing will enliven any cold platter or meat salad.
• 2 red onions, peeled and thinly sliced
• 2 tablespoons (30 ml) red wine vinegar/cider vinegar
• 1 good tablespoon of caster sugar
At the outset make sure you do not create a recipe for disaster by mixing this simple but potent trio in the wrong container to begin with. Although only using three ingredients be sure to mix in a non-reactive bowl: stainless steel, glass or ceramic. This makes enough pickle to fill a good sized jar and once covered should hold in a refrigerator for up to 3 weeks
• Slice the onions as thinly as possible and toss into mixing bowl. Scatter the spoonful of caster sugar across the onions them pour the red wine vinegar into the mixture and stir it up. At this point we like to cover the bowl with some cling film and over 20-30 minutes or so invert the bowl and shake it up periodically. The onions are ready to use after about 30 minutes, or do as we do and put them into a sterilized jar and pop into the fridge where they will keep for 3-4 weeks.