Posted on July 16, 2011
These lovely pink rings are perfect garnish for spicy dishes, on salads, in salsas, even with crackers and a soft cheese. They make the onion flavor less hot and overpowering. I am using them in potato salad, and nopales salad (recipes coming soon). You won’t want a raw onion after crunching one of these beauties.
I found the big grilling fork to be the best tool for moving them around and getting them into the jar. This is not formal canning, so you just need to make sure the jar is clean, not sanitized in boiling water. You could even put them in a dish for storage, but don’t let them dry out.
Pickled Red Onions
inspired by David Lebovitz, who was inspired by Simply Recipes and Ms. Glaze.
1 large red onion, peeled and sliced into rings
¾ cup white vinegar
3 tablespoons honey
½ tsp ground cloves, or 5-6 whole cloves
1/4 tsp chili powder
½ tsp salt
¼ tsp allspice
Combine vinegar and honey and spices in a sauce pan and bring to a boil. Add onion rings and stir, cooking for 30 seconds to 1 minute. Make sure all the rings are coated in the sauce. Remove from heat and let cool. Put onions and juice in a jar and use within one month. Best flavor is actually within the first week. You can also use them right away, but I think the juices and flavors infuse more in the jar, as it squishes everything together.