One Year: Confetti Cookies
Two Years: Maple Brown Butter Black Mission Fig Sandwiches with Spinach, Walnuts, and Danish Blue Cheese
Three Years: Black Bean Salsa
Four Years: Black Bean Chili
Quick Pickled Red Onions
Makes one 8-10 oz jar
1/2 cup apple cider vinegar
1/4 cup warm water
1 1/2 tsp salt
1 tbsp sugar
1/2 red onion, thinly sliced on the mandoline
1/2 tsp peppercorns
zest of one lemon, peeled
pinch of chili flakes
In a bowl, stir together apple cider vinegar, warm water, salt, and sugar until completely dissolved. Arrange onion, peppercorns, lemon peel, and chili flakes in jar. Pour vinegar mixture over and replace lid. Let rest on counter at room temperature for one hour before refrigerating. Onions are good for two weeks.
[…] Year: Quick Pickled Red Onions Two Years: Confetti Cookies Three Years: Maple Brown Butter Black Mission Fig Sandwiches with […]
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[…] Spaghetti Squash-ta Salad with Beurre Meunière, Tomatoes, and Feta. Dead. Ugh, and those zingy Quick Pickled Red Onions! And, remembering my dad with my Hibiscus Herbal Tea. Then, mending hearts with Lemon, Mint, and […]
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[…] Year: Pink Parm Broth Two Years: Quick Pickled Red Onions Three Years: Confetti Cookies Four Years: Maple Brown Butter Black Mission Fig Sandwiches with […]
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