Last week I was working on Thanksgiving recipes one of which needed pickled red onion. I liked the look of the lovely jar of pickled red onion and posted it on facebook. This morning I received a request for the recipe via Easy Recipes And Stuff @ facebook. Glad to share.
I needed picked red onion for a recipe, so I hit the cook books and then the internet. Funny how I always go to my cook book collection first. I found a couple interesting recipes, but my favorite was from The Kitchen.com. The following is my take on an easy recipe for Pickled Red Onion.
1 red onion – sliced into thin rounds.
3/4 C rice vinegar.
5 black peppercorns.
5 allspice berries.
3 springs of thyme.
1 clove of garlic – halved.
1 small dried red chili pepper,
1/2 tsp. sugar.
1/2 tsp. kosher salt (or sea salt).
In a mason type jar place sugar, salt, vinegar, and spices (except thyme). Gently stir to mix. Add fresh thyme.
Place sliced red onion in a colander resting in the sink.
Bring 3 cups of water to a strong boil.
Slowly pour the boiling water over the sliced onion to lightly blanch them. Drain water.
Add the blanched red onion to the mason jar and stir gently.
Place lid on jar and store in refrigerator for at least 30 minutes. I occasionally gently shook the jar to get all onion slices covered with the picking juice.
I’m not a big Canner, so I am very conservative on storage of such things. While the recipe I used as a base indicated the pickled onions could be stored in the refrigerator for up to 10 days, I used most of mine in two days and then discarded the remainder. The recipe is so easy and inexpensive to make no need to push things to the limit.
Good Eating and Table Talk,
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