We had some wonderful pickled red onions on a salad at a restaurant the other night. How difficult could it be to make them at home? Absolutely not at all (as I'm sure the rest of you know). I've only ever tried once before, which - so far as I recollect - was something complicated involving freshly squeezed oranges: this was simple, and perfect (and the onions were, indeed, far more finely sliced than they look here.
On a day when I got up at 4.45 a.m. to deliver a virtual MLA paper at 5.30 a.m. (it wouldn't have been that civilized an hour, even on the west coast ...), it's remarkable I could make anything.
No comments:
Post a Comment