Pickled Red Onions

NDG

thanks for posting this, making them asap.

GrateEggspectations

billyray said:

Here's a recipe I use from Jean-Pierre. I'm going to try it with the lime juice instead of vinegar and see how it turns out.

Makes a 3 ½ cups / 750ml jar

• 1 or 2 Red Onions
• 1 Red Chili Pepper cut into quarters seeds removed
• ¾ cup Red or White Wine Vinegar
• ¾ cup Water
• ¼ cup Sugar
• 1 tablespoon Salt
• 1 teaspoon Cumin Seeds
• 2 or 3 Star Anise Seeds
• 1 tablespoon Whole Black Pepper

INSTRUCTIONS

 

1.            Mix all ingredients except the chili pepper and the anise seed.  

2.   Cut the onion into very thin slices and cover them with boiling water and leave them covered for about 30 minutes.

3.   Drain the onion and place them in your jar and add the chili pepper and the anise seed.

4.   Pour the pickle juice on top and let it to room temperature for about 2 hours and refrigerate up to 1 month.

Thanks for sharing. Had made these before, but never this exact recipe. Made a double batch and used half fresh lemon juice and half red wine vinegar while also using chili pepper flakes instead of fresh peppers. Otherwise, was respectful of the recipe’s original form. 

Thanks again. 

GrateEggspectations

Am having some great leftover pizza for dinner. As a side, I am making this spinach salad. Haven’t yet tasted it, but it looks like an abject lesson in simplicity featuring a dynamite combo of sweet, salty, sour, funky and crunchy. 

https://www.aheadofthyme.com/pickled-red-onion-and-blue-cheese-spinach-salad/

(Edit: Should have specified - using fresh grapes rather than raisins, candied walnuts instead of bacon. Just have to make do with what I have on hand.)