Learn how to make quick pickled red onions in just 30 minutes with 5 easy ingredients!

gimmesomeoven.com

INGREDIENTS
1 large red onion, peeled and very thinly sliced
3/4 cup apple cider vinegar
1/4 cup water
1 teaspoon fine sea salt
1–2 tablespoons sweetener (such as maple syrup, honey, sugar, etc.)

INSTRUCTIONS
Heat the vinegar mixture. In a small saucepan, stir together the vinegar, water, salt and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer. (Or alternately, you can heat the mixture in the microwave.)

Combine in a jar. Place the thinly-sliced onions in a mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.

Marinate. Let the onions marinate for 30 minutes. (You may need to press the onions down with a spoon so that they are all submerged under the vinegar mixture.)

Serve. Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.

Melty Braised Cabbage with Bacon and Pecans comes together in a good ole 9-by-13 and whose secret ingredient is time—two and a half hours, to be exact, rendering the cabbage ultra-melty and sweet.

Serves 4-6 as side or main

saveur.com

INGREDIENTS
8–10 slices thick-cut bacon (12 oz.), coarsely chopped
1 medium head green cabbage (2 lb.), cored and cut into 8 wedges
2 large carrots, trimmed, cut into ¼-in. rounds
1 large yellow onion, thinly sliced
¼ cup apple cider vinegar
Kosher salt and freshly ground black pepper
2 Tbsp. unsalted butter
Coarsely chopped toasted pecans, for garnish
Finely chopped chives, for garnish
Grainy mustard, for serving

INSTRUCTIONS
Position a rack in the center of the oven and preheat to 350ºF. In a heavy-bottomed nonreactive roasting pan (see footnote) set over medium heat, fry the bacon, stirring frequently, until deep golden and crisp, 10–14 minutes. Turn off the heat, then, using a slotted spoon, transfer to a small bowl. Discard all but roughly 2 tablespoons of the bacon grease.

In the roasting pan, arrange the cabbage wedges cut-side down beside one another, then scatter the onion and carrot over the top, followed by the reserved bacon. Pour in the vinegar and ¼ cup of water, then season with salt and black pepper. Dot with the butter and cover tightly with foil. Bake for 1 hour, then flip the wedges and continue cooking until the cabbage is very soft, about 1 hour more.

Uncover the pan and turn the oven to 425ºF. Continue baking until the vegetables are browned at the edges, about 18 minutes more. Sprinkle with the pecans and chives and serve warm with mustard on the side.

Note: If you don’t own a large, heavy roasting pan, fry the bacon in a skillet in step 1. At the beginning of step 2, arrange the cabbage in a 9-by-13-inch casserole dish, then drizzle with the reserved bacon grease and proceed with the recipe.

Brightened by apple cider vinegar and tomatoes, our bacon jam adds sweet, tart and smoky flavors to countless dishes. We like this condiment spread on toast and served with an egg, layered into a grilled cheese sandwich or spooned on goat-cheese topped crostini.

Yield 1 1/2 cups

foodandwine.com

INGREDIENTS
12 ounces thick-cut bacon, cut into 1/4-inch dice (2 1/4 cups)
1 large yellow onion, finely diced
3 garlic cloves, minced
1 jalapeño, halved, seeded and minced
Kosher salt
Pepper
1/4 cup packed dark brown sugar
1/4 cup apple cider vinegar
1 medium beefsteak tomato, cored and cut into 1/4-inch dice (2 cups)
2 tablespoons tomato paste

INSTRUCTIONS
In a medium enameled cast-iron casserole, cook the bacon over moderate heat, stirring occasionally, until crisp, about 11 minutes. Using a slotted spoon, transfer the bacon to a medium bowl. Pour off all but 2 tablespoons of the fat.

Add the onion, garlic and jalapeño to the casserole and season with generous pinches of salt and pepper. Cook over moderate heat, stirring occasionally, until the onion is very soft, about 12 minutes. Stir in the brown sugar and cook until the onion begins to caramelize, about 8 minutes. Pour in the vinegar and simmer until reduced by half, 2 to 3 minutes. Add the reserved bacon, tomato and tomato paste, cover partially and simmer over low heat, stirring occasionally, until a thick jam forms, about 45 minutes. Season with salt and pepper. Scrape the bacon jam into a jar and let cool completely before sealing with a lid.