Pink Pickled Onions
Pickled onions you say? That’s weird. You know what? Yeah, maybe it *is* weird, but it’s also fabulously delicious. Perfect accompaniment to pulled pork, a burger, bratwurst….anywhere you want a little kick of sweet and sour. Start by making your own pickling spice–it’s easy and inexpensive.
Dawn’s Pickling Spice:
Ingredients:
2 tablespoons mustard seeds
2 tablespoons whole allspice (I didn’t have whole, so I used 1/4 tsp ground)
2 teaspoons coriander seeds
2 teaspoons ground ginger
1 teaspoon dried red pepper flakes
1 bay leaf, crumbled
1 cinnamon stick
Preparation:
Combine all ingredients and store in an airtight jar.
Now that we’ve got our spice ready, we can get to the onions.
Ingredients:
2 pounds (1kilo) red onions, very thinly sliced
fresh rosemary
2 cups white wine vinegar (I’ve also used red wine vinegar with tarragon with great success)
1 1/2 cups water
1 cup sugar
2 tablespoons pickling spice
2 teaspoons sea salt
Preparation:
Place about a third of the onions in large jar with a lid.
Layer a couple of sprigs of rosemary (or sprinkle some dried), and repeat the process until all onions are in the jar.
Bring the vinegar, water, sugar, spices and salt to a boil, stirring just until sugar dissolves.
Pour mixture over onions and allow to cool.
Cover and refrigerate.
*The onions are better the next day, and can be stored up to 2 weeks in the refrigerator.
