Pickled Onions Recipe - Cooking Index
2 cups | 474ml | Apple cider vinegar |
1/2 cup | 99g / 3.5oz | Sugar |
2 teaspoons | 10ml | Salt |
1 | Whole clove | |
3 | Allspice | |
3 | Red onion - very thinly sliced (large) |
Put vinegar, sugar, salt, clove, and allspice in a large nonreactive saucepan. Place over high heat and bring to boil. Put the onions in a large, nonreactive bowl and pour the boiling pickling liquid over them. Toss well. Allow to sit, tossing occasionally, until cool. Onions will wilt and turn pink. Let sit for 3-4 hours before using or refrigerate for up to 5 days.
Posted to the BBQ-List by Bill Ackerman on 27 Dec 1998
Source:
La Parilla - Reed Heron
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