Pickled Red Onions Recipe - Cooking Index
Pickled Red Onions Recipe - Cooking Index
| 1 lb | 454g / 16oz | Red onions |
| Water - boiling | ||
| 1 cup | 237ml | Vinegar |
| 1 cup | 237ml | Water - cold |
| 1 tablespoon | 15ml | Pickling spice |
| 1 teaspoon | 5ml | Sugar |
| 1 | Garlic - sliced |
Peel the onion and slice into thin rounds. Separate the rounds and put them in a colander large enough to hold them comfortably. Put the colander in the sink.
Bring about a quart of water to a boil, and pour it over the onions, letting it drip right through the colander.
Transfer the onions to a bowl and add the vinegar, cold water, spices, sugar, and garlic. If the onions aren't covered by the liquid, add more as necessary, using equal parts water and vinegar.
Cover with plastic wrap and refrigerate until cool, and the color is diffused, about 30 minutes. Keep in the liquid, refrigerated, and use as needed.
Source:
Deborah Madison in Reversing Heart Disease (Ornish)
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