In the spirit of full disclosure, I was not planning on making them. I was making my greek salad, marinating all the vegies in the dressing, and learned that MIL would prefer not to have raw onions. SOOOO, fortunately, I had not added the onions to the dressing, BUT, i had cut them using the mandoline , so I discovered this recipe. They were very good and a huge hit. I added chopped garlic, red pepper flakes and S&P, no cloves or cinnamon. (Just preference).
They were devoured, (by everyone but my MIL!... Who did get a chuckle of why I made them! : )
These onions make a over-the-top side dish and I serve them not just with Mexican food, but with barbequed meats and even chopped in potato salad. Reserve any liquid and use it to add tang to cole slaw or chopped vegetable salad.
You can vary the seasonings. I used allspice and bay leaves, and sometimes I add a few kernels of black pepper and cloves. But cinnamon sticks and star anise would work, and I’m thinking of experimenting with very thinly sliced cloves of garlic or carrots, for contrast.
3/4 cup (180ml) white vinegar
3 tablespoons (50gr) sugar
pinch of salt
1 bay leaf
5 allspice berries
5 whole cloves
a small, dried chile pepper
1 large red onion, peeled, and thinly sliced into rings
1. In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.
2. Add the onion slices and lower heat, then simmer gently for 30 seconds.
3. Remove from heat and let cool completely.
4. Transfer the onions and the liquid into a jar then refrigerate until ready to use.
Storage: The onions will keep for several months, but I find they’re best the week they’re made.
http://www.davidlebovitz.com/2008/09/pickled-red-onions/
They were devoured, (by everyone but my MIL!... Who did get a chuckle of why I made them! : )
These onions make a over-the-top side dish and I serve them not just with Mexican food, but with barbequed meats and even chopped in potato salad. Reserve any liquid and use it to add tang to cole slaw or chopped vegetable salad.
You can vary the seasonings. I used allspice and bay leaves, and sometimes I add a few kernels of black pepper and cloves. But cinnamon sticks and star anise would work, and I’m thinking of experimenting with very thinly sliced cloves of garlic or carrots, for contrast.
3/4 cup (180ml) white vinegar
3 tablespoons (50gr) sugar
pinch of salt
1 bay leaf
5 allspice berries
5 whole cloves
a small, dried chile pepper
1 large red onion, peeled, and thinly sliced into rings
1. In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.
2. Add the onion slices and lower heat, then simmer gently for 30 seconds.
3. Remove from heat and let cool completely.
4. Transfer the onions and the liquid into a jar then refrigerate until ready to use.
Storage: The onions will keep for several months, but I find they’re best the week they’re made.
http://www.davidlebovitz.com/2008/09/pickled-red-onions/