Kaely brought this recipe down to make when the whole family was here for Sylvia's birthday in April. My taste buds have changed over the years because I don't think I would have enjoyed this even a few years ago. But, now I find myself using them on salads, tacos, quesadillas, and even on the sweet potato/smoky pinto bean dip rounds I made for a party recently. We now just keep them in the fridge for whenever. I also like to cut them smaller than the original recipe - I still don't like big long strips of onion.
Pickled Red Onions (borrowed from here, posting here so I don't lose)
1 med to lg firm red onion, cut in half and then into strips and then into chunks (or just leave as strips if that's how you roll)
1 clove garlic
3 T white sugar
1.5 T salt
1/2 tsp whole peppercorns
1 c white vinegar
Bring everything but the onions to a boil and stir to dissolve the sugar and salt. Turn down and add the onion, cooking for a minute or so. Turn off, remove from heat, and let cool in the pan. Once cool, store in the fridge in a glass container and enjoy! The liquid can also be used on salads or in the Smoky Pinto Bean Dip I posted on here.
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