I’ve really come to appreciate homemade foods. I love anything pickled so I wanted to make some of my own. I’ve done it once before but the results were just alright. Just another reminder why I shouldn’t just pluck random recipes off the internet despite how many “stars” they have. I finally decided to try a recipe by Judy Rogers. I’ve been to her restaurant, Zuni Cafe in San Francisco, and have a copy of her cookbook, which I have made have made a few great dishes from it. I highly recommend it. At the restaurant, I was curious how she made her pickles so crisp, whereas mine always turned out too soft.

When I read the recipe, I was a bit apprehensive. It’s a laborious process, but I decided to try it anyway. The key to making the onion crispy is to not boil the vegetable in the vinegar for too long. So after repeatedly boiling, straining, and cooling for 3 days, I was ready to see if it was worth it. What made it even more time-consuming for me is that I didn’t have a slotted spoon. I had to pick out individual slices from the pot with tongs.

It was well worth the long process. As you can see, the jar is nearly half-empty! The onions are tangy and has a nice crunch, which is how an onion should be. I love it with a good burger or on top of some sauteed swiss chard.

Here’s the recipe