Quick-Pickled Red Onions

Burger season is in full swing and pickled onions are an excellent addition to your fixin’s bar. A buttered and toasted brioche bun, tender lettuce, ripe heirloom tomatoes, and crisp pickled onions transform a ho-hum burger into something spectacular.

The Washington Post wrote an article about a tiny butcher shop called The Farmer’s Daughter Market & Butcher (Capon Bridge, WV) which makes “world-class burgers” featuring theses pickled onions. I visited the quaint shop and it’s as charming as you might imagine. In addition to being a full-service butcher, they offer fresh produce, house-made sausage, cold cuts, subs, pantry staples, and so much more - I love this place! The owner has been kind enough to share his simple recipe for quick-pickled onions so you too can have a world-class burger experience in the comfort of your own home.

This is a “quick” pickle so be sure to slice the onions very thin (like 1/8-inch), which will allow the pickle solution to fully penetrate the onions. Use a razor-sharp knife (here’s mine) or a mandolin slicer.

Items used to make this recipe:

(affiliate links)

• awesome Japanese knife https://amzn.to/37SOWxn

• walnut cutting board https://amzn.to/3Jpaovc

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Quick-Pickled Red Onions

makes 2 cups

Printable Recipe

Ingredients

• 1 medium red onion (about 5 ounces), halved and thinly sliced (1/8-inch slices)

• 1/2 cup water

• 1/2 cup distilled white vinegar

• 2 1/2 teaspoons sugar

• 1 teaspoon fine sea salt

• 1 teaspoon freshly minced garlic

• 1/2 teaspoon mustard seeds (see note)

Directions

1. Place onions in a glass jar that has a tight-fitting lid.

2. In a non-reactive container (glass, plastic, stainless, ceramic), make the pickle solution by combining together the water, vinegar, salt, sugar, minced garlic, and mustard seed; stirring until salt and sugar are completely dissolved.

3. Pour pickle solution over the onions; rest for a few hours or overnight before using.

4. Cover jar with lid and chill leftovers; they will last in the fridge for up to a month.

Notes

• For the best flavor, Pete prefers to use brown mustard seeds - If you can’t find them, yellow mustard seeds may be substituted.

• Avoid mixing the pickle solution in “reactive'“ containers such as unlined cast iron, unlined copper, or aluminum. Examples of non-reactive containers are enameled cast iron, tin-lined copper, stainless steel, glass, or ceramic, plastic.

• Pickled onions are great on more than just burgers - use them on pull pork, potato salad, tacos, beans, tossed salads, etc.

adapted from Pete Pacelli of The Farmer’s Daughter Market & Butcher

Amish Onion Patties

If you like the flavor of caramelized onions, you'll go bonkers for these Amish Onion Patties - they're crunchy and completely addictive.  Serve them piping hot with cold sour cream on the side for dipping - then sit back and wait for the oohs and aahs.  

Measure out all the ingredients needed.

Place the dry ingredients in a medium mixing bowl.

Whisk them together.

Add the milk.

Mix well until no lumps remain.

Add the onions.

Stir the onions until they're completely coated with the batter.

Heat some peanut or canola oil in a 10-inch cast iron skillet.

You'll know the oil is hot enough when bubbles appear around a wooden spoon handle when inserted in the oil.

Portion patties using 1/4-cup measure.  Fry until the first side is brown.  I like 'em really brown.  

Carefully turn them over and repeat on the other side.

Remove from hot oil when done.  I find a flat whisk (like this one) is perfect for this job.

Drain for a minute or two on paper towels, then transfer to a cooling rack so they stay nice and crispy.

Serve immediately with sour cream and chives.  Enjoy!

Items used to make this recipe:

(affiliate links)

• nakiri knife https://amzn.to/3zH87ZU

• flat whisk https://amzn.to/3SWtTj7

• 10-inch cast iron skillet https://amzn.to/3DACsdZ

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Amish Onion Patties

makes 6 (3-inch diameter patties)

Printable Recipes

Ingredients

• 6 tablespoons all purpose flour

• 1 1/2 teaspoons granulated sugar

• 1 1/2 teaspoons cornmeal

• 1 teaspoon baking powder

• 3/4 teaspoons kosher salt

• 1/2 teaspoon ground black pepper

• 6 tablespoons milk

• 1 1/4 cup finely minced onion

• peanut or canola oil for frying

• optional garnish: sour cream and chopped chives

Directions

1. In a medium bowl, combine flour, sugar, cornmeal, baking powder, salt, and pepper.

2. Add milk and stir until no lumps remain; stir in onions.

3. In a 10-inch cast iron or nonstick skillet over medium heat, heat about 1/2-inch of oil until the tip of a wooden spoon bubbles when placed in the oil.

4. Fry 1/4-cup portions, 3 at a time, for several minutes until brown on first side, then carefully turn over and fry until the second side is brown.

5. Remove from skillet and drain on paper towel for 1 minute, then transfer to a cooling rack to keep them crispy.

6. Repeat steps 4 and 5 with remaining batter; serve immediately.