Sunday, October 2, 2016

Pickled Red Onions for #SundaySupper Oktoberfest

Someone want to tell me how September is over already? It seems like only yesterday that the kids were hauling their backpacks of brand new binders, books and pencils to school, and now the classrooms (at least mine) are well-broken in and the talk is of Halloween parties and even - gasp - Christmas lists. A summer-worshipper myself, the thought of fully immersing myself in the brisk season of fall is somewhat daunting... in fact, while I love the ideas of fall themed events (apple picking, changing leaves and pumpkin carving), I'm staunchly anti-fall climate and have already piled on the sweaters.

That said, October is quite the month of celebration - obviously, we have Halloween to look forward to (although according to the stores, the holiday has been around the corner since August), but there's also Thanksgiving for us Canadians and for the Bavarian community, the glory of Oktoberfest is here too.

Oktoberfest is the longest running beer festival and traveling fair held annually in Munich, Bavaria, Germany. Cities all over the world celebrate Oktoberfest with German-inspired food, fun, and, of course, beer. It is a 16-18 day folk festival running from mid-September to the first weekend in October. Having been held every year, for 206 years, since its start in 1810, Oktoberfest is an important part of Bavarian culture.

The #SundaySupper team, hosted this week by Cricket of Cricket’s Confections, have banded together to create German-inspired recipes in honour of Oktoberfest. My contribution are these sweet-tangy pickled red onions, which are perfect on spicy brats or in slaws as well as on their own. Gloriously pink, just sweet enough and getting better with age, they're ridiculously easy to make too. I used dried papaya seeds for a boost of bitter-spicy pep. I had read somewhere that they're a good substitute for peppercorns and, while they're a little more on the "sharp" side of the spectrum, I'd have to agree. Obviously, regular peppercorns would work too - and if you can get your hands on pink peppercorns, all the better. While you're supposed to chill these before digging in, I'd be lying if I said I didn't eat forkfuls of these pickled red onions from the jar while still warm. They're that good.

I'd be lying if I said I didn't eat forkfuls of these pickled red onions... I didn't even let them cool completely!  #yum #vegan #vegetarian #cooking #healthyfood #foodie #instafood #onions #rootveggies #redonion #pickles

Appetizers (die Vorspeisen)

 

Breakfast (das Frühstück)

 

Condiments (die Gewürze)

 

Main Dish (die Hauptgerichte)

 

Side Dish (die Beilagen)


Dessert (der Nachtisch)
Sunday Supper Movement 
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Pickled Red Onions
Makes ~2 cups
¾ cup rice vinegar 
½ cup red wine vinegar 
3 tbsp sugar 
2 cloves garlic, smashed 
6 dried papaya seeds (or black peppercorns) 
2 tsp Kosher salt 
1 large red onion, sliced into thin half-moons
  1. Add the vinegars, sugar, garlic, papaya seeds and salt to a saucepan and bring to a boil. 
  2. Add the onion, stir, and continue cooking just long enough for the onion to soften and become submerged in the liquid, about 3 minutes. 
  3. Remove from the heat and allow to cool completely. 
  4. Transfer the onions to glass jars with tight fitting lids and refrigerate until thoroughly chilled before serving. Or not, it's up to you.
  5. Store in the refrigerator up to 1 month.