Quickled Red Onions (Quick Pickled Red Onions)
1 large red onion
3/4 c. red wine vinegar
3/4 t. salt
Slice the blossom end off of a red onion, lay the now stable, cut surface on your cutting board. Slice the onion in half and remove the peel. Holding the root end, slice the onion into thin half moons. Put them into a heat-proof bowl. Bring the vinegar and salt to a boil and quickly pour over the onions. Wrap the bowl tightly with plastic wrap and let sit at room temperature for at least an hour, removing the wrap and tossing with tongs every 20 minutes, then re-covering, until the onions are bendable. When they reach that point, load them into a jar, pour the pickling liquid over them and screw a lid tightly in place. Refrigerate until well chilled.
Bacon Horseradish Mustard
1/3 c. spicy brown mustard
2 T. to 1/3 cup prepared horseradish
8 strips of thick-sliced hickory smoked bacon, cooked to crispy, drained and crumbled.
Stir all of the ingredients together with a fork. This can be served immediately or stored in an airtight container the refrigerator for up to three days prior to serving.
And finally, the ne plus ultra of all sandwich toppings everywhere, amen: bacon jam. This salty, maple-infused, chewy, bacon spread tastes like a breakfast at a great diner. We love bacon jam on fried egg sandwiches, on ham sandwiches, in quesadillas, breakfast burritos, on pizzas, and on spoons. Take the plunge and make this. You’ll thank me.
3 lb. bacon
4 large yellow onions, peeled and thinly sliced
8 cloves garlic, smashed with the flat side of a knife or a pan and peeled
1 c. cider vinegar
1 c. packed light-brown sugar
½ c. pure maple syrup
1½ c. very strong brewed black coffee
1 t. freshly ground black pepper