Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Pickled Red Onions

By Carrie Floyd, from the Culinate Kitchen collection

Yield

2 cups

Introduction

This recipe from The Greens Cookbook is an easy one to throw together. I like the onions with smoked trout or salmon, as well as added to a sandwich.

Ingredients

	2	medium-size red onions, peeled and thinly sliced into rings
	4	cups boiling water
	⅔	cup rice-wine vinegar
	⅔	cup cold water
	10	whole black peppercorns
	2	bay leaves

Steps

Place sliced onions in a colander and separate into rings. Pour boiling water over onions, then rinse with cold water under the faucet.
In a small-to-medium bowl, mix together the vinegar, cold water, peppercorns, and bay leaves. Add onions to bowl, submerging the onions in the vinegar mixture, then cover. Refrigerate at least 1 hour before serving.

This content is from the Culinate Kitchen collection.

Smoky Tomato Ketchup

Whole-Grain Vegetable
Stir-Fry

The Joy of Jams, Jellies, and Other Sweet Preserves

200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits

Brined Pork Loin with Apricot-Onion Mostarda

Tags

condiment,
onions,
preserving,
add tags…
(please login to add tags)

There are 2 comments on this item

Average Rating 5

50% recommend this recipe

1. by DawnHeather Simmons on Apr 14, 2009 at 5:29 AM PDT

Oh! Thank you! I have been looking for how to do this! There’s a restaurant here in Vancouver that serves pickled red onions over their prime rib, and I’m totally addicted! Played around with it, but never came up with anything that really seemed to work. I think this will do it!

2. by DawnHeather Simmons on Apr 23, 2009 at 12:09 AM PDT

Okay. I’ve made this (sorta) and it’s ALMOST what I was trying to re-create. I made a few changes. The ones I have had were sweet, so I added about a tablespoon of sugar (which turned out to be nowhere near enough and, several hours later, I added about that much again). I accidentally added about twice as much pepper, and my pepper is a blend of about 4:1 or 5:1 pepper to whole allspice. I know the ones I’ve had before were sliced on a mandoline. I don’t have one, so I sliced the onion as thinly as I could by hand. It’s not quite as attractive, but still quite nice to look at. And the flavour is very close to what I want. Oh, and I only did about half an onion because I wasn’t sure how long it would keep, and you can only eat so much of this sort of thing at a time, you know? But it still took the entire amount of liquid to cover my onion slices. This is super easy and quick to do, and very good. And, a nice bonus, I think the liquid will be a very nice start to a salad dressing. So, all in all, I’m quite happy with what I ended up with.

Add a comment

Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.