Pickled Red Onions
Ingredients (1 batches)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | Onions, red , sliced 1/8 inch thick | |
| 0.30 | tsp | Peppercorns, black |
| 1.00 | tsp | Cumin, seeds |
| 1.00 | tsp | Oregano(1) , dried |
| 2.00 | cl | Garlic , peeled and halved |
| 0.30 | tsp | Salt |
| 0.33 | cup | Vinegar, cider |
Preparation
1. Parboiling the onion: Place the thinly sliced red onion in a saucepan with salted water to cover. Bring to boil, time 1 minute, then remove from the heat and drain.
2. The pickling: Coarsely grind the peppercorns and cumin in a mortar or spice grinder, then add to the saucepan, along with the remaining ingredients. Pour in just enough water to barely cover the onions, bring to a boil over medium heat, time 3 minutes, then remove from heat and pour into a small, non-corrosive bowl. Let stand several hours before using.
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