Dayglo Pickled Red Onions


I'm not sure which is the bigger selling point for this delightful condiment, its shocking dayglo pink hue or its knack for enhancing grilled and roasted meats, sausages, tacos, sandwiches, rice, omelettes and more.

There are several ways to prepare them from Joy of Cooking's quick "dunk them in a brine and refrigerate" to Zuni Cafe's involved "boil, brine, cool" process repeated three times.  And somewhere in the middle there's David Lebovitz's and Elise Bauer's recipes.  Any way you make them, they're sure to liven up your next meal!


Dayglo Pickled Red Onions
Makes about 2 cups

In a medium saucepan, combine and bring to a boil:
1 1/2 cups white vinegar
1/2 cup sugar
1/2 cinnamon stick
1 bay leaf
a few whole cloves
a few allspice berries
a few whole black peppercorns
Reduce heat, cover and simmer for 3-5 minutes to infuse the brine with flavor.

Add to saucepan:
1 lb red onions (about 2 med), peeled and thinly sliced 1/4" thick
Stir to separate the onions slices and push them down into the simmering brine.  Let simmer for 1 minute.

Transfer to a glass jar and let cool at room temperature.  Cover and store refrigerated.  You will undoubtedly polish them off long before they go bad in the frig!



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