Thanksgiving is great. Love it. Thank you, America. Especially for the sweet potato bake. But I’m not going to lie – I might actually enjoy the leftovers more than the dinner.
This year, my sister is heading out to NYC for her first run in with a savory dish covered in mini marshmallows. Exciting stuff. And she’s as big a leftover fan as I am – we both live for our Christmas evening sandwich. So this year, I’m stepping it up a little with a few extras to make things particularly great.
Quick pickled onions
And I really mean quick. This takes this takes 5 mins of prep time, and you can be eating picked onions on your sandwiches an hour later.½ cup apple cider vinegar 1 tbsp sugar 1 tsp salt 2 cloves 6 red peppercorns 1 medium red onion
Stir the sugar, salt and spices into the vinegar until the sugar dissolves. Slice the onion as thinly as you can (ideally, use a mandolin). Combine onions and vinegar, and let them sit at room temp for an hour or up to 2 weeks in the fridge. Done.