Guest guest Posted November 18, 2000 Report Share Posted November 18, 2000 * Exported from MasterCook * Pickled Onions Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 78 Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound red onions peeled but left whole 1/2 cup white wine vinegar 2 bay leaves 4 marjoram or thyme branches Several small dried red chiles -- optional 1 tablespoon sugar 1 teaspoon black or mixed peppercorns bruised Salt Makes about 1 quart. The easiest pickle in the world to make, these make a gorgeous garnish for sandwiches, salads, cold pastas or just to serve on the table. The redder the onions, the pinker the pickle. Refrigerated, they keep for weeks, but as time passes they lose some of their crunch. their crunch. Bring a teakettle of water to a boil. Slice the onions crosswise, 1/4 inch thick or thicker. Separate the rings and put them in a colander, then pour the boiling water over them. Mix the other ingredients plus 1 1/2 cups cold water and several pinches salt in a large howl and stir to dissolve the sugar. Add the onions, submerging them in the liquid by placing a plate on top. If there isn't enough liquid, add equal amounts of vinegar and water. The color will begin to develop in about 1 5 minutes. You can use the onions then or chill them first. Store in a covered jar in the refrigerator. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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