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Pickled Onions

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    Pickled Onions

    Just saw an article on making pickled onions:
    https://getpocket.com/explore/item/h...=pocket-newtab

    How To Make Quick-Pickled Onions


    Yield: Makes about 2 cups
    Ingredients
    • 1 medium red onion, about 5 ounces
    • 1/2 teaspoon sugar
    • 1/2 teaspoon salt
    • 3/4 cup rice vinegar, white vinegar, or apple cider vinegar
    Flavorings (optional):
    • 1 small clove of garlic, halved
    • 5 black peppercorns
    • 5 allspice berries
    • 3 small sprigs of thyme
    • 1 small dried chili
    Equipment
    • Kettle for boiling water
    • Knife and cutting board
    • Sieve or colander
    • Clean jar or container
    Instructions
    • Slice the onions: Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch moons. Peel and cut the garlic clove in half.
    • Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.
    • Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.
    • Add the onions to the jar: Add the onions to the jar and stir gently to evenly distribute the flavorings.
    • Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks, but are best in the first week.

    Dana Velden is the author of “Finding Yourself in the Kitchen: Kitchen Meditations and Inspired Recipes from a Mindful Cook.

    #2
    I cannot stress enough: Do not use star anise as a substitute for allspice berries. Unless you like your mouth going numb, that is.
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