Name: Pickled Red Onions
Ingredients: 3/4 cup (180ml) white vinegar; 3 tablespoons (50g) sugar; pinch of salt; 1 bay leaf; 5 allspice berries; 5 whole cloves; a small (dried chile pepper); 1 large red onion (peeled, and thinly sliced into rings)

These onions make a over-the-top side dish and I serve them not just with Mexican food, but with bbq meats and even chopped in potato salad. Reserve any liquid and use it to add tang to cole slaw or chopped vegetable salad.You can vary the seasonings. I used allspice and bay leaves, and sometimes I add a few kernels of black pepper and cloves. But cinnamon sticks and star anise would work, and I’m thinking of experimenting with very thinly sliced cloves of garlic or carrots, for contrast.

Pickled Red Onions

(180 milliliters) white vinegar

(50 grams) sugar

salt

bay leaf

allspice berries

cloves

(dried chile pepper)

onion

In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.

Add the onion slices and lower heat, then simmer gently for 30 seconds.

Remove from heat and let cool completely.

Transfer the onions and the liquid into a jar then refrigerate until ready to use.

Pickled Red Onions

Ingredients

Instructions

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