Wednesday, February 8, 2012

WIAW& The Best Addition to Any Dish: Pickled Onions

So it is love your veggies month.Well, I love veggies so that should not be a problem for my WIAW post. I eat veggies probably every day. My favorite, as you saw in my post from last week is brussels sprouts. I could literally have them every day. Today I wanted to give you a sampling of what I ate Tuesday ( WIAT??) and give you a veggie recipe to take away! Double Whammy. 

So I started breakfast with a veggie egg white flatbread from Dunkin Donuts ( ice coffee mecca for those of you not on the East Coast.) I usually make my own coffee and breakfast, but I was running late. I was running so late I forgot to take a picture!All I got was a picture of the apple I ate. Whoops.

I had my favorite asian roll Nim Chow. Man, I could eat this every day. It has mint, basil, pea pods, bean sprouts, rice noodles and served with a vinegar sauce with crushed peanuts. Yum. 

I shot my Valentine's Day Special after work, which means I had a puff pastry heart with nutella for dinner ( technically.) I then went home and ate vegetable pad thai, which made me SO HAPPY.I like the veggie version better personally. Lots of pea pods and broccoli!

Snack: A glass of Apothic Red. My favorite wine. (Notice my grad school homework in the back ground of the glass. Crap, I still need to read for class tomorrow.)

As promised, here is a recipe from Bon Appetit magazine for pickled onions! I am SO EXCITED to make these. They are perfect with any dish and add such a depth of flavor! They are my favorite with tacos! The best part is that they are SO EASY to make. 

I love the color red onions add!


  • medium red onion, thinly sliced (about 1 cup)
  • 1/4 cup red wine vinegar or apple cider vinegar
  • 1/2 tsp. sugar
  • Kosher salt


  • Place onion slices in a medium bowl. Pour vinegar and 1/2 cup warm water over onion. Stir in sugar and season with salt; let stand until slightly pickled, about 30 minutes. Drain. 

    DO AHEAD Can be made 2 days ahead. Let cool slightly. Cover and refrigerate.

Example of these onions in action... Fish tacos from Perro Salado. THE BEST. 


  1. Yum! Love the pickled onion recipe! I bet these would go great with lots of different dishes. I really like that top pic of the red onion. Beautiful.

  2. OMG thanks Maggie! As an avid pickled onion lover myself, I didn't realize how easy and fast it is to make them. And thanks for the pic comment! I am trying to "up" my photography skills and I really liked that pic also.