RED ONION PICKLES
These pickles make a great accompaniment to the famous Zuni Hamburgers served at the Zuni Cafe in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 2 pints
Number Of Ingredients 10
Steps:
- To make the brine: In a medium saucepan, combine vinegar, sugar, cinnamon, cloves, allspice, dried chili, star anise, bay leaves, and peppercorns. Bring to a boil. Reduce to a simmer, cover, and cook for 3 minutes. Turn off heat, and let stand until cool to allow the spices to infuse the brine.
- Peel onions, trim ends, and slice 3/8 inch thick. Separate the slices into rings, discarding any green sprouts and thin, leathery outer rings.
- Uncover the brine, and bring to a boil over high heat. Immediately add about one-third of the onion rings, and stir. They should turn hot pink almost immediately. As soon as the brine begins to simmer, about 20 seconds, stir them again, and remove from the heat. Using a slotted spoon or tongs, immediately remove the onions and spread on a baking sheet to cool. The onions should still be firm. Repeat with remaining onions, in two batches.
- Once the onions have cooled, repeat the entire process in step three, exactly as above, and cooling between batches, twice more. After the third round of blanching, chill the brine, and then add the pickled onions. This process saturates the onions with fragrant brine without really cooking them, and guarantees that the color sets to a fuscia pink.
- Transfer to sterilized jars, cover, and store, refrigerated, for up to 3 months.
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Alvo Kizangilah
[email protected]I highly recommend these pickles.
Karan Shrestha
[email protected]These pickles are the perfect balance of sweet and sour.
Shisu Bhai9888
[email protected]I love the crunch of these pickles.
Md Tarikul
[email protected]These pickles are a great way to add some flavor to your meals.
Ashlee Dempsey
[email protected]I've never made pickles before, but these were so easy to follow.
Shyam Bhattarai
[email protected]These pickles are a great way to use up leftover red onions.
Asha Buddin
[email protected]I love the color of these pickles. They are so vibrant and beautiful.
Shanto Skater
[email protected]These pickles are the perfect addition to any picnic or barbecue.
Amina Roxana
[email protected]I made these pickles a few weeks ago and they are still going strong. They are so crunchy and flavorful.
Pitso Molatoli
[email protected]These pickles are so easy to make and they taste amazing! I love the sweet and tangy flavor.
snip tip
[email protected]Amazing! I've made these pickles twice now and they are so delicious. They are the perfect addition to any sandwich or salad.