Just waiting on the brine

I’m a lazy mutt when it comes to slicing onions for burgers so I pickle a bunch a few times thru the year. Today is the day. Seen here are my favorites, red onions.

In the bowl they’ve been enjoying company of some canning salt and will soon get a good rinse and time in the colander. Then they’ll get packed in jars and covered with the brine and set in the fridge for use whenever. The brine is simple: 1 cup of white sugar and 1 1/2 cups of cider vinegar. Simmer the vinegar sugar until the sugar has completely dissolved, then let cool.

These pickle onions are dynamite on a grilled burger. The red onions are best and coming from a sweet brine they just make a burger good enough to slobber over.

Interesting.

well,thought this thread was going a different direction,just remembering way back in the day when grandpa would say,just waiting on the mash.

dang Tom,those sound good !!
of all the things that can have so many different flavors it is the onion,scallion,freshly diced,sauted,caramelized,and if you want the best fried chicken ever,slice up an entire onion and put it in the oil just before you fry the chicken,onion removed before chicken is put in of course.

glenn57 wrote:

Interesting.

Hmm? I agree.

Why not just chop a couple at one time and throw them in the freezer til you’re ready for them?

Love pickled onions forsure but grilled onions on a burger are where it’s at!