August 20, 2011

Pickled Onions


You need to make these. If you've never had them in some awesome Latin American (or any other) cooking, you've been missing out. You'll soon be putting these on just about every darn thing you make. Burger, pizza, tacos, you name it. Enjoy!

Makes 1 1/2 pints


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


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. Allow to stand until cooled. Transfer to a glass jar and seal.

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