These looked (and were) ridiculous easy to make and the Moose said they would keep "practically indefinitely." Love that. I can see these on top of a burger, or in fish tacos, or with bean salad, or on crostini, or with tuna salad, or... (Did I mention practically indefinitely?)
Pickled Red Onions
- 1 cup cider vinegar
- 1 cup water
- 3 tbs brown sugar
- 1 tsp salt
- 1 tsp whole peppercorns (OR 1 tsp of pickling spice which I had in the house, don't ask me why)
- 4 medium red onions, sliced very thin (and apologies to Redman who was wept at the kitchen computer as I sliced.)
Fill a teakettle with water and put it up to boil
Combine vinegar, water, sugar, salt and pepper (or pickling spice) in a bowl and stir until the sugar is dissolved
Put onion slices in colander in the sink and pour boiling water over them. They will wilt slightly. Drain well and transfer to the bowl with the marinade.
Cover and allow those babies to get drunk for several hours. Store in the refrigerator and use as needed. Practically indefinitely.
