Walla Walla Sweet Onions
Brought to Washington state’s Walla Walla Valley more than a century ago by a French solider, these sweet onions have been a favorite ever since – thanks to their super mild flavor. Besides being famous for their taste, Walla Walla Sweet Onions deliver 27% biotin and a host of vitamins and minerals that benefit the cardiovascular system, bone and connective tissue. Eating onions can also help reduce the risk of several types of cancer – including colorectal, laryngeal and ovarian. Walla Walla Sweet Onions can be incorporated into nearly any savory dish – either raw or cooked. Try this tangy way to enjoy them atop salads, in sandwiches or on a deli tray.
Quick Pickled Walla Walla Sweet Onions
2 Walla Walla Sweet Onions
1 sealable jar
½ tsp salt
¾ cup rice vinegar
1 clove garlic
1 dried chili
sprig of dill or thyme
Bring rice vinegar to slow boil over low heat. Slice onions in slivers or quarter moons. Slice garlic. Add onions, garlic, salt and spices to thoroughly cleaned and sterilized sealable jar. Pour hot vinegar into jar – leaving 1/2″ clearance at top. Seal jar for a minimum of 30 minutes before serving. Refrigerate unused portion for up to 7 days.
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