Pickled Red Onions<\/p>\n
Ann M. Evans<\/p>\n
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\u2019t get any other way. Think about making all your condiments for hamburgers and hotdogs in the summer \u2013 catsup, cucumber relish, pickled onions, dill pickles and mustard.<\/p>\n
Ingredients<\/p>\n
4 red onions, about 2 pounds, peeled and thinly sliced<\/p>\n
2 cups white vinegar<\/p>\n
\u00bd cup sugar<\/p>\n
\u00bc cup ginger syrup, or 4 slices fresh ginger<\/p>\n
1 stick cinnamon, broken into a few pieces<\/p>\n
8 cloves<\/p>\n
3 bay leaves<\/p>\n
3 star anise<\/p>\n
1 teaspoon cumin seeds<\/p>\n
3 bay leaves<\/p>\n
3 slices of 1 beet, fresh and peeled<\/p>\n
Putting It Together<\/p>\n
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.<\/p>\n
In another medium saucepan, bring all the other ingredients to a boil. Turn down the heat, cover, and simmer for 5 minutes.<\/p>\n
Add the simmered onions to the liquid, cover, and simmer 1 minute.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":146,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"_s2mail":"yes","spay_email":""},"_links":{"self":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/228"}],"collection":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=228"}],"version-history":[{"count":2,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/228\/revisions"}],"predecessor-version":[{"id":230,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/228\/revisions\/230"}],"up":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/146"}],"wp:attachment":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}