Pickled Red Onions
Instead of arranging each onion piece, simply pour the whole mixture into the cake pan and smooth.
Recipe Summary Pickled Red Onions
These pickled red onions are easy to make and a great topping for tacos, salads, etc. Keep refrigerated.Ingredients | Red Onion Tarte Tatin3 cups water2 red onions, thinly sliced into half-moons¾ cup white wine vinegar1 teaspoon sea salt1 teaspoon white sugar5 black peppercornsDirectionsBring water to a boil in a saucepan.Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.Refrigerate at least 1 hour before serving so that the flavor develops.Substitute kosher or pickling salt for the sea salt if preferred.Substitute cider vinegar for the white wine vinegar if desired.Info | Red Onion Tarte Tatinprep: 10 mins cook: 5 mins additional: 1 hr total: 1 hr 15 mins Servings: 8 Yield: 1 pint jar
TAG : Pickled Red OnionsSide Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,