Pickled Red Onions

09/02/2016

 
Juliet Glass, Communications Director

These easy pickled onions add flavor, crunch, and color to just about any savory dish. We love them with hamburgers, grilled cheese sandwiches and tacos, tossed with salad greens and a simple vinaigrette, or folded into potato salad.  Put them in a mason jar, and they make a nice hostess gift. These will keep in the refrigerator for a few weeks, but good luck keeping them around that long! 

Makes about one pint.

INGREDIENTS
3/4 cups white vinegar
1/2 cup water
3 tablespoons sugar
2 teaspoon salt
2 whole peppercorns
4 whole cloves
1 bay leaf
1/2 teaspoon dried chili flakes
1 large or two small red onions, peeled and sliced into rings

METHOD
Place all the ingredients except for the onions into a small sauce pan. Bring to boil over high heat.  Working in two batches, place onions in pot, return to boil, and cook for 3 minutes. Remove onions and spread out on a plate to cool. Repeat with the second batch, placing them on the plate to cool. Turn off heat and allow the onions and the brine to each cool completely. 

Once cooled place in a pint jar and store in the refrigerator. They can be eaten right away, but if you wait a few hours the color will deepen to a bright pink and the flavors with develop nicely. 


 


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