For better or worse, I have had to travel a lot lately. Family gatherings, job relocation, mileage runs, and even a bit of vacation sprinkled in have left me unable to keep a lot of fresh produce in the house. However, the CSA stops for no one! (lol) So, I have focused on preserving as much as possible. This recipe is super simple and is more delicious than you would even expect. I find myself reaching for them to throw on a salad, avocado toast, eggs, steaks, or even just straight out of the jar, and they keep really well as long as they are submerged. I have some sitting on the counter right now that are going for 3 weeks now. And if I have to leave town, I throw the jar in the fridge and take out again when I return.
Marinated Red Onions
1 large red onion, sliced thin
½ cup red wine vinegar
½ cup good quality olive oil
1 Tbsp dried or fresh chopped oregano
2 tsp dried or fresh chopped thyme leaves
2 tsp dried or fresh chopped basil
- Add everything to a jar and let marinate at room temperature for at least a few hours before they start to be delicious. After a couple days, they’re perfect. Store on the counter unless leaving town, because the liquid form of the polyunsaturated oil is where the magic happens!