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| These delicious Pickled Red Onions take on a jewel-like tone. |
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| 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 BonAppetit.com
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.
