Sunday, April 17, 2011

Pickled Red Onions

These turned out to be perfectly sweet and tangy.  Pickling onions was very easy and only need about two hours to cool down and for the flavors to meld together.  They are perfect on tacos, salads, and sandwiches.   

1 lb red onions, thin sliced
1 cup white wine vinegar
3 tbl sugar
1 tsp fresh ground black pepper
4 garlic cloves, smashed to let the juices out
2 tsp salt
2 tsp dried oregano

Place the onions in a medium saucepan and pour in enough water to cover. 

Bring to a boil, and remove from the heat. Strain and set the onions aside. 

Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer and cook 10 minutes. 

Add the blanched onions and simmer an additional 10 minutes. 

Transfer the mixture to a container, cover and refrigerate at least 2 hours before serving. 

Pickled onions will keep in the refrigerator up to month.

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