News:

You know, I think that if there was a person you didn't like, and you handed them Wasabi Peas and a Vernor's ginger ale, and told them to inhale the smell of Vernor's through their nose and then take a bite of the Wasabi Peas and then exhale through their nose, you could kill them and totally get away with it.

Main Menu

Pickled onions

Started by dazie, July 25, 2007, 01:52:41 PM

Previous topic - Next topic

0 Members and 2 Guests are viewing this topic.

dazie

From the Moosewood Cookbook:

pickled red onions

1 cup cider vinegar
1 cup water
up to 3 tbsps brown sugar
1 tsp salt
1 tsp whole peppercorns
4 medium red onions, very thinly sliced
combine vinegar, 1 cup water, sugar, salt and peppercorns in a medium sized bowl, and stir till the sugar is dissolved.

place the onion slices in a colandar in the sink, and slowly pour a kettle-full of boiling water over them; they will wilt slightly (well, so would you ...).  Drain well, and transfer to the bowlful of marinade.

cover, and allow to marinate - at room temperature, or in the fridge - for several hours.  Store in the fridge, and use as needed.

(I like to put them on burgers or anywhere else you'd used a bread & butter pickle)
"Pinky, are you pondering what I'm pondering?"
I think so, Brain, but how will we get the Spice Girls into the paella?