Marinated Red Onion

Name: Marinated Red Onion
Ingredients: 1 red onion (about 200 g); 250 ml white wine vinegar; 2 heaping tablespoons sugar; 1/2 teaspoon salt; 1/2 teaspoon black peppercorns; 1 bay leaf; 1 clove; 1 dried hot pepper (remove seeds if you don't want it too spicy); 1 cm cinnamon stick

October 23, 2012

Budget Recipes Vegetables Pickles and Canned

What a gorgeous color! Can be used as a condiment alongside any grilled meat, in burgers and sandwiches, on oysters or in ceviche (instead of lime-marinated onion), alongside liver pâté. It's spicy, subtly sweet-aromatic, and stays crunchy thanks to J. Rodgers' technique.

Ingredients

1 red onion (about 200 g)
250 ml white wine vinegar
2 heaping tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon black peppercorns
1 bay leaf
1 clove
1 dried hot pepper (remove seeds if you don't want it too spicy)
1 cm cinnamon stick

How to prepare marinated red onion

Put the vinegar with sugar and aromatics to boil. Boil for 3 minutes. Cover with a lid and let it infuse for at least 10 minutes.
Meanwhile, peel the onion and cut it in half. Then slice into 1/4 cm slices. Separate the rings.
Bring the vinegar back to a boil. Add 1/3 of the onion. Wait until the vinegar starts bubbling around the edges (about 20 seconds). Remove the onion with a slotted spatula onto baking paper. Repeat with the remaining onion. Let cool completely (about 10 minutes).
Repeat step 2 (boiling, cooling) two more times. You will notice that with each boiling, the pink color of the onion intensifies.
Let both the onion and vinegar cool completely.
Place the onion in a jar and cover with the vinegar it was cooked in. Refrigerate for at least 1 day before consuming.