This recipe is from the Blue Flame kitchen. I did a cooking class there and these were delicious. We sometimes have lots of extra onions from the garden so it’s a fun and different way to eat them.
Ingredients
- 3 Cups Red wine vinegar
- 2.5 Cups Water
- 2 Tsp Salt
- 3/4 Cup sugar
- 1 Sprig Fresh thyme Hopefully you have some in your herb garden!
- 1 Bay leaf
- 2 Peels Orange (use a vegetable peeler to make two strips of orange peel)
- 5 Black peppercorns (or any colour you prefer)
- 5 Cups Thinly sliced red onion
Servings: Cups pickled onions
Instructions
- Place all ingredients (except for the red onion) in a medium saucepan.
- Bring the liquid to a boil and then turn down to a low simmer for 5 minutes.
- Add red onion, let simmer for one more minute.
- Remove from heat, and place in a non-reactive container.
- Cool to room temperature. Refrigerate at least 4 hours.
- Use as a salad garnish. Keeps in fridge for up to one month.
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