The onions lose their harshness and bite and are infused with pink within 15 minutes or so. They’ll keep for weeks, refrigerated.
Pouring the boiling water over the onions softens them and hastens the curing process. You can omit this step if you prefer a crisper onion, but it will take several hours for the color to infuse. (My note: I skip this step because I’m lazy.)
Makes 2 cups
1 pound firm red onions 1 quart boiling water, approximately 1 cup white wine vinegar 1 cup cold water 1 tablespoon sugar several pinches of salt 2 bay leaves 10 peppercorns, lightly crushed marjoram or thyme branches or a few pinches of dried (I use thyme)
Thinly slice the onions into rounds. Separate the rounds and put them in a colander. Pour the boiling water over them, then put the onions in a bowl with the rest of the ingredients. Cover and keep refrigerated.
(I love to put them in tuna sandwiches, they give a nice tang to them.)
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From The Savory Way, by Deborah Madison:
Pickled Red Onion Rings
The onions lose their harshness and bite and are infused with pink within 15 minutes or so. They’ll keep for weeks, refrigerated.
Pouring the boiling water over the onions softens them and hastens the curing process. You can omit this step if you prefer a crisper onion, but it will take several hours for the color to infuse. (My note: I skip this step because I’m lazy.)
Makes 2 cups
1 pound firm red onions
1 quart boiling water, approximately
1 cup white wine vinegar
1 cup cold water
1 tablespoon sugar
several pinches of salt
2 bay leaves
10 peppercorns, lightly crushed
marjoram or thyme branches or a few pinches of dried (I use thyme)
Thinly slice the onions into rounds. Separate the rounds and put them in a colander. Pour the boiling water over them, then put the onions in a bowl with the rest of the ingredients. Cover and keep refrigerated.
(I love to put them in tuna sandwiches, they give a nice tang to them.)