Thanksgiving is coming people. And boy am I excited.
Thanksgiving is by and large my favorite holiday. The fact that EVERYONE celebrates Thanksgiving with a ridiculous amount of food and a ton of family make me all warm and fuzzy inside. Plus, as a person who is obsessed with fall, I love to think of Thanksgiving as autumn's last hurrah. A little football here, a little pumpkin and apple there, and of course FLANNEL. ALL THE FLANNEL on Thanksgiving. I hate to burst your bubble, but I am definitely one of those people who wants to hold off the holidays for as long as possible. Now don't get me wrong, I love the holidays as much as everyone else. But, to me, Christmas music in November detracts from the beauty of Thanksgiving and fall.
Although, don't get me wrong: I would eat peppermint and chocolate every day of my life if I could.
Every Thanksgiving, I am in charge of making four things: the salad, the pies, the vegetarian main/side, and the pickles. Now, every year, it sees my responsibilities increase, which trust me, I am more than happy about. And every year, I try and push on tradition just a teensy bit. However, everytime I try and mix things up, I am met with resistance. I remember in particular last year. I wanted to make pumpkin pie with a gingersnap crust and chai spices. When dad heard this, he declared that I make, "at least one traditional pumpkin pie." In the end, the chai pie lasted all but 2 seconds. Sometimes change can be a good thing! At least that's what I tell myself.
Don't worry. I'm weaning them down.
So now, onto the topic of my newest responsibility at Thanksgiving: pickles. We have always been a pickle family. There is an Amish market about an hour away from my childhood home. Whenever we go, we make sure to stock up on pickle chips, chow chow, and pickled beets. Yes you heard me right, and, let me tell you, pickled beets and goat cheese are probably the most divine combo known to man. I have always been a fan of salty, briny, vinegar-y goodness so pickles have always been a favorite of mine. Therefore, to counteract the mash potato/stuffing/gravy effect of Thanksgiving, I have started to make homemade pickles. Everyone, as of late, has been coming around to this slight change in tradition. My mom has always been a sucker for pickled green beans and pickled carrots, so I always make sure to throw a jar in the mix. However, my personal favorite is pickled red onions. Even throughout the year, I always make a batch of these on Sundays and use them throughout the week. They are delicious on EVERYTHING, from curries, to tacos, to mezze platters to salads. I even have a special jar dedicated to making these. Unfortunately for me, this jar is identical to the one I use for my overnight oats... and sometimes I mix up the two. Safe to say that I have at one point or another have had pickled red onion overnight oats.
Quick Pickled Red Onion
Makes one big jar
23. Recent Grad. Human Vegetable Disposal. Putting the Chic in Chickpea.