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Pickled Red Onions

Contributors

Cookbook

Sharing the Table at Garland's Lodge

Published by Garland's Oak Creek Lodge

This image courtesy of Joseph DeLeo

Cooking Methodpickling

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low carb, peanut free, soy free, tree nut free, vegan, vegetarian

Taste and Textureherby, savory, sharp, spiced, sweet, tangy, tart

Type of DishCondiments

Ingredients

  • 1 large or 2, small red onions, thinly sliced (3/8 inch thick)
  • 1/2 cup water
  • ½ cup rice wine vinegar or cider vinegar
  • 4 teaspoons sugar
  • ½ teaspoon salt
  • Pinch cayenne
  • ½ teaspoon tarragon or oregano

Instructions

  1. Combine the water, vinegar, sugar, salt, cayenne and herb in a one-quart stainless steel or glass bowl. Place the sliced onions in a colander and run some very hot tap water over them for about 30 seconds. Shake off excess water and immediately transfer to the bowl with the vinegar mixture. Press the onions down a bit, although the liquid may not entirely cover them. Cover with plastic wrap and store in refrigerator for two hours, until they turn bright pink violet. They can be stored this way for two days; after that they become mushy. Drain well before using.

  2. Combine the water, vinegar, sugar, salt, cayenne and herb in a one-quart stainless steel or glass bowl. Place the sliced onions in a colander and run some very hot tap water over them for about 30 seconds. Shake off excess water and immediately transfer to the bowl with the vinegar mixture. Press the onions down a bit, although the liquid may not entirely cover them. Cover with plastic wrap and store in refrigerator for two hours, until they turn bright pink violet. They can be stored this way for two days; after that they become mushy. Drain well before using.

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