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Saturday, April 2, 2011

Pickled red onions

Well, if you know us by now you probably noticed how much we love red onions. And pickling was bound to happen sooner or later, so here it is, folks. Ready in under 10 minutes, keeps the lovely red color, can be stored for months - enjoy!
After you finish eating the pickles you can use the remaining liquid as a replacement for plain vinegar in salads - it will be way more tangy and spicy than the regular.
Adapted from David Lebovitz.

Ingredients (makes a 250 ml jar):
  • 2 medium red onions
  • 1 teaspoon cloves
  • half a dried chili pepper
  • 4-5 bay leaves
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon caraway (cumin) fruit (wrongly called seeds)
  • 1 carrot
  • 180 ml plain white vinegar
  • 3 tablespoons (50 g) sugar
  • a sprinkle of salt

Cut the carrot into thin strips, about 3-4 cm long. Prepare all the spices:

Put the vinegar, sugar, salt and spices in a small pan and bring to a boil (stirring):

Peel the onions, then slice them thinly into onion rings:

When the vinegar starts to boil, reduce heat and add the onions and carrots. 

Mix and let it simmer for 30 seconds, then remove the pot from heat and transfer the whole contents to a 250 ml jar (move the solids with a fork, then pour the remaining spiced liquid).

Put the cap, tighten it and allow to cool. After re-opening, it's best kept in the fridge.

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