Featured Volunteer Recipe: Pickled Onions or Cabbage, by Molly Norton of Brighton Jones

Featured Volunteer Recipe
Pickled Onions or Cabbage, by Molly Norton of Brighton Jones
Molly Norton comes to us from Brighton Jones, an investment company whose employees have volunteered with Cancer Pathways in many ways over the years.
Molly says, “I’ve been making pickled onions which I never even knew I needed in my life! I use them on everything: eggs, salad, tacos…. you name it. I use the same brine several times because I eat them so fast and if I’m out of onions I’ll use red cabbage, or a mix of both!”
This seems like such a fresh and fun project for spring! Thanks a bunch, Molly!
Molly’s Recipe: to make 2 QT jars:
Boil 3c water, 1.25c red wine vinegar (I sometimes use some apple cider vinegar too just because I think it’s healthy for my gut!), 1 TBSp each cumin and yellow mustard seed, 2 Tbsp salt, 1 tsp black peppercorns, some fresh thyme sprigs, a bay leaf, and 2 tablespoons of sugar (the sugar is optional- I don’t use it but many people do).
Let it cool for 20-30 minutes til room temperature. Then put the thinly sliced onions- 3 onions or about 2 pounds- in the jars and pour the brine over. They should sit for 1 hour before eating but are best after a couple days. Can stay in the fridge for a month.
Do you also have a recipe you would like to share with Cancer Pathways? Sophie would love to hear about it! Click to email Sophie.