2000s Recipes + Menus
Pickled Onions
Makesabout 2 cups
- Active Time:25 min
- Start to finish:1 week (including pickling)
March 2005
- 10 oz medium (1-inch) boiling onions, peeled (about 16)
- 1 1/2 cups malt vinegar
- 1/2 cup water
- 3 tablespoons packed dark brown sugar
- 2 tablespoons pickling spice
- 1 (1-inch) piece fresh ginger, peeled and sliced
-
Cover onions with water in a 2- to 3-quart heavy saucepan, then bring to a simmer and cook 5 minutes. Drain and transfer to a clean heatproof jar. Simmer remaining ingredients in saucepan 5 minutes, then pour over onions. Cool completely, uncovered. Chill, covered, 1 week to allow flavors to develop.
Cook's Note: Pickled onions can be chilled up to 3 weeks.
- Keywords
- maggie ruggiero,
- onion
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