Adapted from
Mollie Katzen's Vegetable Heaven
Preparation time: 20 minutes, plus time to chill (10 minutes of
work)
Yield: about 3 1/2 cups
Red onions have a secret talent: they turn a beautiful, bright
shade of purplish-pink when doused with hot water and then
marinated, and in this pickled state, they stay crunchy and
delicious seemingly forever.
Serve Pickled Red Onions in every imaginable context: next to or
over hot or cold bean and grain dishes, with (or in) salads or
sandwiches, on toast or crackers, with hors d'oeuvres„you
name it.
2 medium-sized red onions (about 1 pound)
4 cups boiling water
MARINADE:
1/2 cup cider or rice vinegar
1/2 cup water
3 tablespoons honey or sugar
1 1/4 teaspoons salt
1 teaspoon peppercorns
1/2 teaspoon whole cloves (optional)
- Peel the onions and slice them as
thin as you possibly can. Transfer them to a medium-sized
bowl.
- Pour the boiling water into the bowl, and let the onions soak
in the boiling water for 5 minutes. Drain thoroughly in a
colander.
- While the onions sit in the colander, combine the marinade
ingredients in the same bowl, and mix well. Stir in the onions, and
let them sit in the marinade for about 10 minutes.
- Transfer the onions with all the liquid to a jar with a
tight-fitting lid, and chill until very cold. This will keep in the
refrigerator for weeks.