September 27, 2008
Photo: Harris Graber
I love red onions. Their mild sweetnest, color, and versatility make this particular onion one of my absolute favorites. Recently I canned pickled red onions and have to share. This one's easy. Make enough for dinner or can a batch for later. Either way - you can't go wrong.
Ingredients:
- Red Onions
- Rice Vinegar
- Sugar
- Whole cumin and coriander seeds
- Salt
- White Pepper
Technique:
- Thinly slice red onions. I prefer to use a japanese mandoline for consistency and speed (though, don't go too fast or you may be sorry).
- Cover red onions in boiling water for 2-3 minutes and drain.
- In a separate bowl mix 1-1/2 cups rice vinegar, 1 1/2 Tablespoons sugar, 1/2 teaspoon each of whole cumin and coriander seeds, and 1 1/2 teaspoons salt. Taste. Adjust salt and sugar to taste. Add fresh ground white pepper to taste.
- Pour vinegar mixture over onions. Blend. Allow to sit for at least 45 minutes. It can sit for much longer and stores well in the fridge for up to 2 weeks.
I made a large batch and canned some using a hot water method. The taste did not seem to change, though I will have to taste again after a few weeks. But the canning seemed to make the color less vibrant. Frankly, this is so easy, I'm not sure why you wouldn't just make it fresh each time.
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Comments
September 28, 2008
Hi - I often make pickled onions the English way - they're great in cheese sandwiches.
But it's much simpler - you simply put the peeled (whole) onions in a jar, throw in a bunch of spicy odds 'n' sods, stick them away on a shelf and bring them out a few weeks later.
The longer they store, the better.
June 9, 2010
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