In a Pickle, Part II

Pickled Red Onions

These looked (and were) ridiculous easy to make and the Moose said they would keep “practically indefinitely”.  Love that.  I can see these on top of a burger, or in fish tacos, or with bean salad, or on crostini, or with tuna salad, or…(did I mention practically indefinitely?)

  • 1 cup cider vinegar
  • 1 cup water
  • 3 tbs brown sugar
  • 1 tsp salt
  • 1 tsp whole peppercorns (OR 1 tsp of pickling spice which I had in the house, don’t ask me why)
  • 4 medium red onions, sliced very thin (and apologies to Redman who was sitting at the kitchen computer as I sliced onions and wept)

Fill a teakettle with water and put it up to boil

Combine vinegar, water, sugar, salt and pepper (or pickling spice) in a bowl and stir until the sugar is dissolved

Put onion slices in colander in the sink and pour boiling water over them.  They will wilt slightly.  Drain well and transfer to the bowl with the marinade

Cover and allow those babies to just get drunk for at least several hours.  Store in the refrigerator and use as needed.

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