Zuni Cafe Pickled Onions
MelissaViewing a specific version of this recipe
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Authored by Melissa
Ingredients
- 3 c distilled white vinegar
- 1 1/2 c granulated sugar
- 1 (3-inch) cinnamon stick, broken
- A few cloves
- A few allspice berries
- 1 dried red chile
- 1 star anise pod Optional
- 2 bay leaves
- A few black peppercorns
- 1 lb firm red onions (about 2 medium)
Instructions
1
Make the brine: Combine vinegar, sugar, cinnamon, cloves, allspice berries, chile, star anise, bay leaves and peppercorns in a 4-quart (or larger) nonreactive pot at least 10 inches in diameter. Bring to a boil over high heat, then reduce to a simmer and cook for 3 minutes. Cover pot, turn off heat and leave to infuse for 10 minutes.
2
Peel the onions, trim ends and slice crosswise into 3/8-inch thick slices. Separate into rings, discarding any green centers or leathery outer rings.
3
Bring the brine back to a boil. Add onions and turn off heat. Stir with a wooden spoon to submerge onions. Leave to steep, covered, until mixture cools.
4
Transfer onions and brine to pint jars and refrigerate for at least a day before serving.