Sunday, March 19, 2017

Pickled Red Onions

These delicious Pickled Red Onions take on a jewel-like tone. 
Here is a plate you would be proud to serve any guest.
Simple Turkey Meatloaf with Pickled Red Onions on the side;
Boiled Yukon Gold Potatoes tossed with Homemade Pesto;
Rainbow Cole Slaw; and Carrot Bread

Makes about 4 cups
Recipe from Chez Henri in Boston via
Husband-Tested in Alice’s Kitchen

I was asked to bring something pickled to a party recently, so I gave this recipe a try.  It was fun to make and turned out to be quite beautiful to behold.  These pickled onions are a great addition to tacos, burgers, meatloaf or any dinner featuring grilled meat.

5 medium-size red onions, halved, peeled, each half cut into 4 wedges
2 cups red wine vinegar
2 cups water
½ cup sugar

¼ cup yellow mustard seeds
6 whole allspice
4 cloves garlic, peeled, halved
2 Tablespoons turmeric
2 whole green cardamom pods, smashed
2 bay leaves
1 ½ Tablespoons salt
1 Tablespoon dried crushed red pepper
1 cinnamon stick

Place onions in a large heatproof glass jug or bowl. Combine all remaining ingredients in a heavy large saucepan.  Bring the mixture to a boil; remove from heat and let stand 5 minutes.  Pour hot vinegar mixture over the onions in jug/bowl.  Let the onions stand at room temperature for 2 hours, gently stirring occasionally.  Cover and chill at least 1 day and up to 1 week before serving.  To make serving easier, scoop out some of the onions a bit at a time and chop them up using a chef's knife or a food processor.  Store them in glass jars with some of the pickling liquid in the refrigerator.

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