Sometimes it seems easy to forget as a blogger that you need to set aside time to, you know, blog. It seemed easy before, when I first started this blog three years ago. Back then I blogged just because I enjoyed having a creative outlet and didn’t really care how often I posted or how many people came to read it. When you first start blogging it is essentially an easy way to talk to your mother without having to actually call her, since she is probably the only one who reads it early on.
Fast forward three years. Now I am married, have a daughter, and a house to take care of. There is a lot more competing for my time. Then on top of that I made the crazy decision that I wanted to start taking my blog seriously and grow it into whatever its potential is. Now my readership is bigger than just the family Christmas card mailing list and blogging is more than just blogging. Blogging is also monetizing, analytics tracking, optimizing, pinning, photo editing, researching, and so much more. Sitting down to write an actual blog post is only a small fraction of the time I spend working on Fox Valley Foodie.
With a newborn baby demanding my attention in the bassinet next to me in-between keystrokes it is easy to be reminded why I am trying to grow Fox Valley Foodie. I would rather Lillian be raised by her mother, instead of a daycare. With my wife cutting back her hours to part time so she can stay home and raise our child, a spare dime is going to be more scarce in the Fox Valley Foodie household than a COEXIST bumper sticker in Pakistan. Having a little extra revenue from this blog would sure go a long way. So here I sit, faithfully plugging away… in-between the interruptions of a baby’s cry of course.
Today is my day off from my full time job, and I have been looking forward to sitting down this morning with a cup of coffee and typing up a blog post on my pickled red onions recipe all week. After spending much of my free time over the past few days dealing with the technical side of the website it felt like a big breath of fresh air to open up Microsoft Word and be greeted with a blank canvass awaiting my instruction.
So, a long tangent and five paragraphs later, maybe we should start talking about the purpose of the post, the pickled red onions recipe.
Quick Pickled Red Onions Recipe
This is such a simple recipe and the perfect accompaniment to Mexican and Caribbean meals. The pungent heat from the red onion dissipates overnight into a sweet crunch and a vibrant pink color. Its flavor is as bright as its appearance.
Also, since it is soaking in vinegar it keeps fresh in the fridge for a long time. I use these over the course of a couple weeks to add on top of chicken sandwiches, pork burgers, salads, or of course my cilantro lime chicken tacos. With a little advance planning this pickled red onion recipe is one of my favorite ways to brighten up a dish.
As you know, chopping red onions is hard on your eyes. This is why you need a sharp knife in your kitchen. A dull knife bruises the onion with its pressure as you attempt to cut through it which releases more of the onion’s renowned tear-jearking properties, whereas a very sharp knife can cut cleanly through the onion with very minimal irritation. This is why I highly recommend purchasing a good quality chef’s knife. It’s a little pricy but you won’t regret it. A good knife will be your most used tool in your kitchen. I own the Wustof Ikon chef’s knife and wouldn’t trade it for anything. Apparently I am not the only one either, if you click the link you will see it boasts an almost perfect 5 star rating.
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- 1 red onion thinly sliced
- 1 cup apple cider vinegar
- 2 tbsp sugar
- 1 tbsp kosher salt
- 2 cup water
Whisk vinegar and seasonings with 2 cups of water until fully dissolved.
Place onion slices in a container and add liquid until covered. 1 quart mason jars work perfectly for this.
Let sit for at least 1 hour, but it is best if left in the fridge overnight.
If you enjoyed reading my Quick Pickled Red Onions Recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.