Pickled Red Onions

1 large red onion

1 cup hot water

1 tablespoon sugar

½ teaspoon salt

½ cup apple cider vinegar

1 teaspoon black peppercorns

Slice the onion into 1/8-inch thin slices. Stuff the onions into a Mason jar or glass container with a tight-fitting lid. In a separate bowl, whisk the hot water with the sugar and salt until dissolved. Stir in apple cider vinegar and peppercorns. Pour the pickling mixture over the sliced onions, cover tightly with a lid and allow to sit on the kitchen counter until completely cool. Transfer to refrigerator. Refrigerate for 12 hours before using. Makes 1/2 pint.


Candied Bacon

1 pound bacon (not thick-cut)

¼ cup light brown sugar

Freshly ground black pepper, optional

Preheat oven to 375 degrees. Line 2 baking sheets with aluminum foil and place an oven-safe wire baking rack on each pan. Lay out the bacon strips on the baking racks, divided between the two pans, making sure that they don’t overlap. Sprinkle the bacon with brown sugar and top with a few grinds of black pepper. Bake in the oven for 20 to 25 minutes. Rotate the pans about halfway through to ensure that bacon cooks evenly. The bacon is done with the brown sugar is melted and the bacon is a deep brown color. The bacon will continue to crisp up as it cools. Let the bacon cool on the wire racks for a few minutes before serving. Serves 4.


Iceberg Wedge Salad with Blue Cheese Buttermilk Dressing

For the dressing:

½ cup buttermilk

¾ cup mayonnaise

¾ cup sour cream

1½ cups crumbled blue cheese

4 cloves garlic, chopped

1 tablespoon Worcestershire sauce

Salt and pepper, to taste

For the salad:

1 medium head iceberg lettuce, quartered

2 cups, halved grape tomatoes

½ cup frozen green peas, thawed

½ cup shredded carrots

Candied bacon

Pickled red onions

Croutons, optional

In a large bowl, mix together the dressing ingredients until well combined. For a smoother dressing, process the ingredients in a blender or food processor. Season to taste with salt and pepper. Place lettuce wedges on a large platter. Top with tomatoes, peas, carrots, candied bacon, pickled red onions and croutons. Drizzle with dressing. Serves 4.


The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at dbc@cateringbydebbicovington.com.