Sunday, April 22, 2012

Red Onions Pickled

Eat your onions!  They are good for you.  While you might not want to bite into one like an apple, there are many ways to enjoy this healthy member of the lily family.

The market had a good buy on bags of red onions a few weeks ago.  
I decided to turn one especially large one into a tasty little pickle to have on hand.

These have, so far, appeared on grilled cheese sandwiches, meatloaf sandwiches, in a hash of leftover roast chicken and in an omelet.

NOTE:  It is claimed that a raw onion in a jar by one's bed cures insomnia.  I cannot attest to that.

Pickled Red Onion (I use the same "brine" as I use for pickled vegetables)

1 large red onion, quartered and thinly sliced
3/4 cup white wine vinegar
1/3 cup water
3 Tbsp sugar
Salt to taste
1/4 tsp red pepper flakes
5-6 whole allspice
4 whole cloves

1.  Place all ingredients except the onions into a non-reactive saucepan and bring to a simmer.
2.  Add onions and simmer, stirring occasionally for about ten minutes.  A bit of crispness should remain.
3.  Pour all into a jar.  Cover and refrigerate for up to a month.