WEEKDAYS 1e|12c|p

Carla Hall's Pickled Red Onions

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The perfect compliment for all the goodies coming off the grill this summer.
skill level
Easy
time
1-30min
servings
cost
$
Contributed by :
Pickles are a staple for every picnic, and onions are also a staple for every picnic. So…why not combine the two in one condiment? Pickled red onions are not only beautiful, but the perfect compliment for all the goodies coming off the grill this summer.
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ingredients
  • 1 pound red onions (about 2 medium or 1 large) thinly sliced
  • 1 1/2 cups white vinegar
  • 1/2 cup sugar
  • 1 bay leaf
  • 2 garlic cloves smashed
  • 1 teaspoon mustard seeds
  • 1/2 serrano chili thinly sliced
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 pound red onions (about 2 medium or 1 large), thinly sliced
    Blanch the red onions in a saucepan of boiling water for 2 minutes.  Drain in colander.
  • 2
    1 1/2 cups white vinegar
    1/2 cup sugar
    1 bay leaf
    2 garlic cloves, smashed (Don’t be alarmed if the garlic turns blue or green.  Without getting into details, it’s a chemical reaction to the vinegar.  The garlic is perfectly edible.)
    1 teaspoon mustard seeds
    1/2 serrano chili, thinly sliced
    While the water is coming to a boil, in a separate saucepan combine the vinegar, sugar and spices.  Bring to a boil, reduce heat to a simmer, cover and simmer for 5 minutes.
  • 3
    Add blanched, drained onions to the vinegar mixture.  Simmer for 1 minute.  
  • 4
    Transfer to a glass jar.  Allow to stand until cooled.  Onions will keep several weeks refrigerated. 
 
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