Monthly Archives: May 2011

make some things last

Spring blows by. Two weeks ago I bounced on my toes about the first farmers’ market of the year.

And then it came and went! And the cherry blossoms bloomed on the waterfront and I saw them but didn’t take pictures and then they were gone. I just painted my toenails but they grew out and are all chipped and that felt like yesterday that I was leaning over my feet with the little pink paintbrush.

So I pickled some spring onions. Take that, Father Time.

Pickled Spring Onions in Lime Juice with Avocado Oil

Inspired by my Rachel, at whose table I first experienced this zingy condiment, and a blog she turned me on to, the fabulous Laylita’s Recipes

Ingredients

  • 8 medium spring onions–for me, that was 2 bunches. The pretty ones with purplish skin, if you can get them. Slice them fine fine fine with a sharp knife or mandoline, up to the light green stemmy part. Save the hollow green parts for something else, like a garnish for some simple catfish filets or put them in your sweet potato hash.
  • Juice of at least 10 limes. Go crazy with the juicer. If you don’t have a good juicer (we have this puppy which stood up to the task nobly), give up now or go get one.
  • 2 tablespoons of avocado oil. If you don’t have avocado oil and this sort of froofy ingredient splurge is not on your list, a fruity or even mild olive oil will also work nicely.
  • About a tablespoon of kosher salt, divided

Method

1. In a mixing bowl, toss the sliced onions with 2 tablespoons of the lime juice and half of the salt. Let sit for 10 minutes. They’re spring onions, but they still have a bite–these first couple steps will help calm it down some so that you won’t get heartburn by just looking at this stuff.

2. Cover the onions with lukewarm water. Let sit another 5 minutes.

3. Rinse and drain the onions in a colander. Give them a little squeeze to let them know you care.

4. Back in the mixing bowl, add the rest of the lime juice and your oil. Add the rest of the kosher salt and mix well to combine. You can put the mixture in a pretty jar or cover the bowl and stick it in the fridge… and you’re done!

I put this lovely condiment on fried eggs, beans and rice, fish, chicken, rice cakes with cottage cheese (don’t knock it til you’ve tried it)… all of the above. Have fun. Slow down.