Featured Recipes

April 23, 2009, 10:34 pm

Pink looks good on you

The photo shows our lunch today; wasa crackers, thinly sliced roast beef, lettuce, and the prettiest pickled onions. It was such a nice change from the usual. These onions are also great on top of a salad. What will you eat them with?

Makes 11, 1 ounce servings.

Ingredients

• Purple onions, 1 lb (470 grams)
• White wine vinegar, 1 1/2 cup (344 grams)
• Bay leaf, 2
• Fresh thyme, 4 branches
• Dried red chiles, 2
• Sugar, 1 TB (15 mL)
• Black pepper, 1 tsp (5 mL)
• Salt, 1/4 tsp (1.25 mL)
• Water, 1 1/2 cup (350 grams)

Preparation

Bring a teakettle of water to a boil. Slice the onions crosswise, 1/4" - 1/8" thick. Separate the rings and place in a colander, then pour the boiling water over them.

Mix the other ingredients plus the 1 1/2 cups of water in a large bowl and stir to dissolve the sugar. Add the onions, making sure they get submerged in the liquid -you may want to put a plate on top of the onions. If there isn't enough liquid, add equal parts vinegar and water. Let the onions marinate for at least 15 minutes. Store in a covered jar in the frig. They will keep for a few weeks but will loose some of their crunch. Oh yea, don't eat the red pepper, bay leaf or thyme.

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