Does anyone know the life cycle of a mattress? Because my mattress, the one I’ve had since I left home at eighteen, is fading fast. When Ryan and I were dating, we lived in Denver, where nights were long and mornings were our only realms of restoration. Ryan and I met at a party and we hosted countless others in the months after our first October together. I recall nights where our friends sat around my bedroom, talking and drinking. I also recall one incident of “mattress jumping” by one of our large and gangly friends.
Let’s leave at this: my mattress received its fare share of attention.
Last night, as I tried to sleep, bed springs poked into my back. Just like the thoughts (the busyness) that refused to let my mind quiet, these bed springs refused to let my body settle into what has now become a much milder evening routine. I thought of two things when I woke from a fitful night’s sleep:
1. I need to buy a new mattress. One of these.
2. I need to make another batch of pickled red onions. Strange, I know.
Because I consider what else has changed since those early days in Denver, I land on pickles. Growing up, I wouldn’t touch what I termed “those slimy, vinegary blobs.” Thank god, I met my husband, who slowly (but surely) led me into the wondrous world of good sandwiches. The kind of sandwiches that require jars and knives, bottles of mustard and thinly sliced vegetables, fresh cut cheeses and thin slices of meats. And pickles. All sorts of pickles.
Cucumbers are grand. But my true favorite? Pickled red onions. I eat them on sandwiches, on tacos, in salads, and when I’m particularly indulgent–straight out of the jar. This recipe comes straight from one of my most treasured food sources–David Lebovitz. They are sweet and spicy. And they turn the most vibrant shade of pink. I polished off the last few this afternoon, and I’ll be making another batch tomorrow.
Pickled Red Onions
3/4 cup (180ml) white vinegar
3 tablespoons (50gr) sugar
pinch of salt
1 bay leaf
5 allspice berries
5 whole cloves
a small, dried chile pepper
1 large red onion, peeled, and thinly sliced into rings
1. In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.
2. Add the onion slices and lower heat, then simmer gently for 30 seconds.
3. Remove from heat and let cool completely.
4. Transfer the onions and the liquid into a jar then refrigerate until ready to use. (So easy, right!?!)
Pink onions!! Those look wonderful! I could definitely get behind a sandwich full of some of these–maybe with roasted chicken? I don’t know about standard mattress lifetimes, but we’ve had ours for about ten years, and we’re just now starting to discuss a new one…
I couldn’t agree more… pickles are a must for sandwiches.
Oh, and I think it’s time for a new mattress. 18? Really? Yeah, that’s too long, I think.
So pretty! I’d eat anything that beautiful color of pink!
You’re right Monet, we can get stuck in a rut with the same old sandwiches…I’m sure these beautiful pickled onions would make many sandwiches extra special!
I only just had a pickled onion for the first time this summer. I don’t know how I allowed myself to miss out on this amazinness for the last 27 years. There’s really no excuse for it.
These sound so amazing, I definitely have to make them.
Is it really so easy?? I love onions and I wonder why I’ve never thought to prepare pickled red onions…Thank you for sharing Monet!I will give it a try.
Hi, I haven’t been by in a while but I love the new look blog. I have heard that you should change your mattress every year (although I suspect that’s a time span invented by mattress companies). What a lovely colour those onions are. How is your cake shop coming on? Natalie x
We finally bought a long, long overdue new mattress set about 3 years ago. We chose to pick it up ourselves and ended up dragging it all around on the coldest day in the history of the planet. Ironically, a couple of years before that, we bought a new top for our dining room table and decided we could walk it the 10 blocks back to our apartment rather than pay $100 for delivery. That was the hottest day of the year. We’re a fun couple…
And we love pickled red onions. Yum!
Hi Monet, your pickle onions look so good. Lovely presentation. Thanks for sharing your recipe.
Have a nice weekend.
I’ve never tried pickled onions, Monet. I’d never even heard of them! These need to happen in my kitchen SOON. I have a red onion loving child that would think Christmas had arrived early if I made him a jar of these. Thanks! Have a blessed weekend, sweet friend.
I’ve never pickled anything. It sounds so much easier than I imagined in my head. I’d love to give this a try. I adore onions and put way too many on my salads and sandwiches. And anything in a pretty jar is a plus 😉
Hehe, strange how your mind works isn’t it?? These onions are perfect!
I love pickled anything! These look pretty dang tasty! =)
I’ve had a memory foam mattress for almost 9 years.. I love the thing!
Mmmm mum makes these onions to go along with roti and curry and it tastes incredible 😀
Thank you for this recipe!
Cheers
Choc Chip Uru
Yes, you definitely need a mattress! Not worth getting back pain or discomfort at this stage in your life. I’ve never tasted pickled red onion before – only raw or caramelised so thanks for the inspiration 🙂
I also disliked anything pickled while I was growing up. Now I cannot have enough. I would not be able to do the onions because my husband has a problem with them (digestive issues). But they look gorgeous!
have you tried pickled radishes? they also turn a beautiful pink, and wow, they are AMAZING!
Pickled radishes?? Wow! Those sound amazing. I’m putting them on my “Must-Make” list now. Thanks for sharing Sally!
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