Pickled Red Onions Recipe

Yield: Makes 1 1/2 pints.

Ingredients 1 lb red onions (about 2 med or 1 large), thinly sliced 1 1/2 cups white vinegar 1/2 cup sugar

Spices

More spices (optional): Fresh ginger slices, allspice berries, oregano, garlic, cumin seeds, mustard seeds

Method

1 Blanch red onions in a saucepan of boiling water for 2 minutes. Drain in colander.

2 While the water is heating in step 1, in a separate saucepan combine the vinegar, sugar and spices. Bring to a boil, reduce heat to simmer, cover and simmer for 5 minutes.

3 Add blanched, drained onions to the vinegar mixture. Simmer for 1 minute.

4 Transfer to a glass jar. Allow to stand until cooled. Will keep several weeks refrigerated.

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Links:
Molly’s pickles based on the Zuni Cafe recipefrom Orangette
Orange and pomegranate salad with pickled onionsfrom Frugal Cuisine
Smoked Salmon and Salmon Roe on Crispy Potato Pancakes with Horseradish Cream and Pickled Onionsfrom Champaigne Taste
Chicken legs and thighs braised in red wine with concord grapes and pickled onions and gingerfrom Chef Brett of In Praise of Sardines