Recipe: Pickled Red Onions

IMG_3624It’s been ages since I last blogged. In the interim I’ve gone to Rome, finished up my masters’ degree, Jon and I got engaged, and now we’re living in London until I find a job back in the US. I have a lot more down time these days, so hopefully meatwheat will have a renaissance. Some plans for the rest of the summer include perfecting some Indian, Middle Eastern, and African dishes.

I was in Borough Market this afternoon, and noticed several people eating delicious looking sandwiches with pickled red onions – made me inspired to try making my own. After googling around, I adopted a recipe from David Lebovitz’s blog. It was actually quite simple, and they turned out delish. I’m excited to try them with a halloumi sandwich, or with a Mexican inspired breakfast dish (I think they’d be great with eggs, beans, cheese, tomatoes and cilantro).

Recipe:

  • approximately 180 ml of white vinegar
  • 3 tablespoons of white sugar
  • one pinch of salt
  • 5 cloves
  • one dried red pepper
  • 1 sliced clove of garlic
  • 1 star anise seed
  • 1 thinly sliced red onion.

Put the vinegar, sugar, salt and spices in a saucepan, and cook until boiling. Add red onion and cook for 30 seconds. Remove from heat and let cool. When cool, transfer to a glass pickle jar, or other non-reactive container.

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