- 1
- 30 mins
Ingredients
- 1 pound red onions (about 2 medium or 1 large) thinly sliced
- 1 1/2 cups white vinegar
- 1/2 cup sugar
- 1 bay leaf
- 2 garlic cloves smashed
- 1 teaspoon mustard seeds
- 1/2 serrano chili thinly sliced
Preparation
Step 1
step 1
ingredients 1 pound red onions (about 2 medium or 1 large), thinly sliced
instructions Blanch the red onions in a saucepan of boiling water for 2 minutes. Drain in colander.
step 2
ingredients 1 1/2 cups white vinegar
1/2 cup sugar
1 bay leaf
2 garlic cloves, smashed (Don’t be alarmed if the garlic turns blue or green. Without getting into details, it’s a chemical reaction to the vinegar. The garlic is perfectly edible.)
1 teaspoon mustard seeds
1/2 serrano chili, thinly sliced
instructions While the water is coming to a boil, in a separate saucepan combine the vinegar, sugar and spices. Bring to a boil, reduce heat to a simmer, cover and simmer for 5 minutes.
step 3
instructions Add blanched, drained onions to the vinegar mixture. Simmer for 1 minute.
step 4
instructions Transfer to a glass jar. Allow to stand until cooled. Onions will keep several weeks refrigerated.