Pickled Red Onions
Ann M. Evans
This recipe will open a whole new world of onions for you. I make these in the summer, to have on hand for grilled and smoked meats, sandwiches, and salads. Bring it on a picnic or to a barbeque. They add crunch and spice, turns good into great, and adds a layer of flavor you can’t get any other way. Think about making all your condiments for hamburgers and hotdogs in the summer – catsup, cucumber relish, pickled onions, dill pickles and mustard.
4 red onions, about 2 pounds, peeled and thinly sliced
2 cups white vinegar
½ cup sugar
¼ cup ginger syrup, or 4 slices fresh ginger
1 stick cinnamon, broken into a few pieces
3 bay leaves
3 star anise
1 teaspoon cumin seeds
3 bay leaves
3 slices of 1 beet, fresh and peeled
Putting It Together
In a medium saucepan, bring water to a boil. Add the sliced onions and simmer for 2 minutes. Drain in a colander and set aside.
In another medium saucepan, bring all the other ingredients to a boil. Turn down the heat, cover, and simmer for 5 minutes.
Add the simmered onions to the liquid, cover, and simmer 1 minute.
Divide onions between 3 sterilized pint jars, ensuring that there is one beet, one bay leaf, one cinnamon stick piece and one star anise in each jar. Pour in liquid to cover. Cover with a lid. Let the onions cool. Label with product and date. Keep refrigerated. Onions will last up to two months. Makes 3 pints.