Pickled Red Onions

Open face sandwiches remind of The Girl with the Dragon Tattoo. Upon reading Larsson’s novel, all I could surmise was that Swedes ate ridiculous amounts of open face sandwiches and drank cupfuls of coffee all the time. If that isn’t true then I’m sorry Sweden, but that’s what was salient about the story to me (errrm, not a fan of it). Aside from that, open face sandwiches inspire a little heartbreak within me. I love bread and I want it to always hug the contents of my sandwich, unless we’re talking about crostinis. Crostinis are essentially the same as open face sandwiches but smaller and crunchier, which I’m definitely keen on.

handsome avocados

A crostini is a blank canvas; The list of crostini-toppers is nearly infinite and as creative as your cravings. This particular time, my cravings included avocado and pickled onions.

Pickled red onions are a wondrous condiment. They’re sweet and ideal on mostly anything, from sandwiches to rice and beans. They’re also incredibly easy to make.

Pickled Red Onions
From Thomas Keller’s Ad Hoc at Home cookbook.

2 large red onions (about 1 1/4 pounds each)
1 1/2 cups wine red vinegar
3/4 cups granulated sugar

Groom the onions and cut them lengthwise in half. Remove and discard the outer layer of peel. Cut a “v” in the bottom of each onion and remove the roots. Onions side-down,  slice lengthwise into 1/8″ slices, following the natural lines of the onion. Pack the onions into a 1 qt. canning jar or container, reserving any that don’t fit.

Combine the vinegar and sugar in a small saucepan and bring to a boil, stirring to dissolve the sugar. Pour the hot vinegar over the onions. Once the onions began to wilt, add the remaining onions in the jar. Let cool, and refrigerate for at least 24 hours or up to several weeks.