Sunday, April 29, 2012

Pickled Red Onions

This recipe is from page 99 of the  Fried Chicken & Champagne cookbook by Lisa Dupar which you should already own or buy immediately. I have tried several pickled onion recipes and this is the one that I like the most. It's so easy: store the pickled onions in an airtight container and use them on sandwiches, salads, dinners (my upcoming Puerco Cubano post will use them as well). Read how this Gour-Maybe side gets made, after the jump.

You will need:
  • 2 medium red onions (appx 1lb), sliced lengthwise into strips
  • 1 1/3 C red wine vinegar
  • 1 1/3 C seasoned rice wine vinegar (not the same as regular white wine vinegar)
  • 1 1/3 C granulated sugar
  • 2 tsp black peppercorns
  • 2 Bay leaves
  • 4 tsp yellow mustard seeds

Slice the onions, set aside. In a medium saucepan over medium heat (watch the heat and modify as needed), bring everything but the onions and mustard seeds to a simmer. Do not let the mixture boil. Add the sliced onions and simmer for 30 seconds. Remove the saucepan from the heat and let the contents cool. Store in an airtight container in the fridge.

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