Pickled Red Onions and a Zing-Zang Mustard Sauce

I've been wanting to make homemade picked red onions at home but just never slowed down to make them. These are the first few recipes I've tried from "The Chew, What's for Dinner?" cookbook I have and it's all been great so far. These two recipes are by Michael Simon, he is one of my favorite celebrity chefs! The Shasha sauce is a zingy mustard sauce that is to die for and a cinch to make.

Pickled Red Onions      

Makes 1 quart 

Pickled Red Onions

ingredients

• 1 lb red onion, sliced
• white wine vinegar (see amount in directions)
• sugar (see amount in directions)
• kosher salt (see amount in directions)
• 1 tsp mustard seeds
• 1/2 tbsp crushed red pepper flakes
• 1 tbsp coriander seeds
• 1 tbsp black peppercorns
• 2 cloves garlic
• 1 bay leaf

directions

1. Pack the onions into a 1 quart jars and cover with water to come within 1/2 " of the rim. Pour the water into a measuring cup. Note the volume, pour off half of the water and replace with vinegar. Add 2 tbsp sugar and 2 tbsp salt for every 3 cups of liquid.

2. Pour the vinegar mixture into a saucepan. Add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic & bay leaves and bring to a boil over high heat. Let the liquid boil for 2 minutes and then remove it from the heat.

3. Pour the hot liquid into the jar to cover the onions and screw on the lids. Refrigerate for up to 1 month. 

Shasha Sauce

Makes 2 cups

Zing-Zang Mustard Sauce

ingredients

• 12 oz jar sliced hot banana peppers drained

• 4 cloves garlic

• 1 cup yellow mustard

• 1 cup white wine vinegar

• 1/2 cup sugar

• 2 tbsp flour

directions

1. Puree the peppers, garlic, mustard and vinegar in a food processor.

2. Pour the puree in a saucepan, then add the sugar and bring to a boil over high heat. Simmer the mixture for 30 minutes, stirring with a rubber spatula occasionally.

3. In a bowl mix the flour and 1/2 cup water until smooth. Whisk this mixture into the pepper mixture and continue to simmer for 20 minutes, stirring regularly until it is very thick. Let this sauce cool and pour into a mason jar with a tight fitting lid. This will keep in the fridge for up to 1 month. 

You can use this on sandwiches, hot dogs, hamburgers - the possibilities are endless - it's so dang good!

Enjoy!

These recipes were adapted from Michael Simon and The Chew, What's for Dinner.