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Pickled Red Onions




Source of Recipe


Chef Tom Parfitt of University of Richmond’s Center for Culinary Arts


Recipe Introduction


An easy and delicious garnish to sandwiches, salads, tacos, burgers and grilled beef. These will last one month in the refrigerator


List of Ingredients




1 large red onion, sliced thin
Boiling water

Brine:
3/4 c. vinegar (I used half and half red wine and apple cider)
1 t. allspice
5 whole cloves
1 bay leaf
2 T. sugar


Recipe



Mix brine ingredients. Pour boiling water over onions to cover for 2 minutes. Drain onions and pour brine over them, submerging. Cool to room temperature and then refrigerate. I stored these in canning jars – one large onion filled two jars.