Pickled Red Onions

By west757

These onions make a over-the-top side dish according to David Lebowitz. Use them in sandwiches, salads or as an accompaniment to any dish. Reserve any liquid and use it to add tang to cole slaw or chopped vegetable salad.

You can vary the seasonings. You can use the allspice and bay leaves, and add a few kernels of black pepper and cloves. But cinnamon sticks and star anise would work as well depending on your taste preference.

I am going to try the recipe with raw beets and maybe some carrots as well.

Ingredients

• 3/4 cup (180ml) white vinegar
• 3 tablespoons (50gr) sugar
• pinch of salt
• 1 bay leaf
• 5 allspice berries
• 5 whole cloves
• a small, dried chile pepper
• 1 large red onion, peeled, and thinly sliced into rings

Preparation

Step 1

1. In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.

2. Add the onion slices and lower heat, then simmer gently for 30 seconds.

3. Remove from heat and let cool completely.

4. Transfer the onions and the liquid into a jar then refrigerate until ready to use.

Storage: The onions will keep for several months, but I find they’re best the week they’re made.