If you’ve never made a quick pickle, today’s a great day to start. These super-speedy cider-brightened onions wake up roasted vegetables, but would also be perfect punching up any spring salad. Double the recipe and keep a stash in your fridge to take your taco night to the next level.
- ½ cup apple cider vinegar
- 2 tablespoons sugar
- ½ teaspoon kosher salt, divided
- ½ red onion, diced
- 1 bunch asparagus
- 2 cups quartered radishes
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon white wine vinegar
- 1 teaspoon maple syrup
- Zest and juice of 1 lemon
In a small jar, add apple cider vinegar, sugar and ¼ teaspoon salt. Seal jar; shake until sugar has dissolved. Add onion; let stand 45 minutes to 1 hour.
Preheat the oven to 400°. Trim the ends from asparagus; add to a rimmed baking sheet with radishes. In a small bowl, stir together olive oil, vinegar and maple syrup. Drizzle over vegetables; toss to coat. Sprinkle with remaining ¼ teaspoon salt. Bake until lightly golden, 10 to 12 minutes.
Transfer to a serving platter; top with lemon zest and juice. Sprinkle with pickled onion.
Recipe and photo provided by Edible Charleston. Subscribe to Edible Charleston’s newsletter.