Featured Chef Jenny Brule Shows Us The Secret To Tickled Pink Onions

by | In the Kitchen

Stuffed Artichoke Bottoms

DAVIDSON NC: Chef Jenny Brulé believes in “Inclusive Eating.” Whether your diet is gluten-free, keto, vegetarian, vegan or paleo, there is something for you at Davidson Ice House. Frustrated by the fact that mainstream restaurants offer very little for vegetarians and vegetarian restaurants typically don’t serve anything else, Chef Brulé wanted to create a family environment where everyone would have a selection to choose from.


“We can accommodate you”



That’s Chef Brulé’s mantra. Nut allergy? There are zero nuts on the premises. Dairy allergy? Let them know and the person who prepares your meal will change gloves to reduce the chance of cross-contamination. Each item on the menu is bursting with flavor. When combined they blend deliciously. You can choose one of their menu selections or build your own bowl.







Historic Davidson Ice House


Why Davidson?

Chef Brulé studied at Baltimore Culinary College over 20 years ago. She performed her post-grad work in recipe development at the Culinary Institute of America in Hyde Park, NY. She moved around a lot during her career. Recently, having lived in Davidson with her family for 9 years, she waited to find the perfect location to open her restaurant.



“If I couldn’t find the perfect place, I wasn’t going to open it.”

               —Chef Jenny Brulé, Owner – Davidson Ice House



The historic Davidson Ice House was the perfect place. Main Street in Davidson was an ideal location. Chef Brulé loved the historic factor, the value, and the beauty of the building.



Tickled Pink Onions add a nice tang to the Davidsonian Bowl.



Sharing a secret – Tickled Pink Onions


“I love pickled vegetables. They add a nice tang to a lot of different dishes.”

                              —Chef Jenny Brulé, Davidson Ice House


Tickled pink onions are the ideal complement for grilled meats. Use them on a roast beef sandwich with horseradish mayo for a tang that will cut the richness. Or butter fresh baked bread, add a thick slice of sharp cheddar cheese and top with pickled onions for a delicious vegetarian sandwich.



The Recipe



Is from Chef Brulé’s cookbook, The New Vegetarian South. Another one of her cookbooks is Learn to Cook 25 Southern Classics 3 Ways.






2 medium red onions (cut in half root to tip, peeled, then sliced into thin half moons—about 3 cups)

1 cup boiling water

10 whole cloves

1 cup white wine vinegar

1/4 cup granulated sugar

1 tablespoon kosher or sea salt



Lay the onion slices into a 1-quart glass jar (with lid).

Stir the boiling water together with the cloves, vinegar, sugar, and salt—until the sugar and salt are dissolved.

Pour the  hot brine into the jar, covering the onions completely by 1/2 inch.

Screw the lid on tightly. Allow the jar to cool to room temperature before storing in the refrigerator.

You can store it for up to 3 weeks.




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