What’s Cooking in Gail’s Kitchen? Table Food: Pickled Red Onions! What’s the buzz over pickled red onions? This relatively new condiment seems to be grabbing center stage with pizza, burgers, and tacos. True, the raw red onion can come across a lot more potent than its yellow cousin. Some even consider it bitter. I find it very appealing when sliced razor thin. Now you have another alternative. When pickled, their tangy sweetness becomes so unique it may appear as though a secret ingredient suddenly turned the dish into a gourmet delight. Before long pickled red onions may find themselves as popular as ketchup and mustard.
PICKLED RED ONIONS
Ingredients:
1 red onion
1 cup apple cider vinegar
1/2 cup garlic wine vinegar
1/4 cup sugar
1 teaspoon kosher salt
1/8 teaspoon allspice
1/8 teaspoon red pepper flakes
Instructions:
Slice the top and bottom off the onion. Slice onion in half from top to bottom. Remove outer skin; discard. Slice red onion into half moons, about 1/8” thick. In a medium sauce pan, whisk together apple cider vinegar, garlic wine vinegar, sugar, and kosher salt. Place over medium-high heat. Bring mixture to a boil. Whisk until sugar and salt dissolve. Remove pan from heat and whisk in allspice and red pepper flakes. Add sliced onions to the pan; gently stir to combine. Allow mixture to cool completely at room temperature, stirring occasionally. Pour into a glass container. Cover tightly with a lid. Refrigerate overnight. Store in refrigerator for up to one month.
I love them with veal liver are more delicious 👍
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Ooh. My husband would love that. Thanks for the idea. 🤔💕
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You’re welcome I live for food and I ate like that in Istanbul, Turkey 🇹🇷 is so delicious your husband is gonna love it for sure
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*Copy that*
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Whoot-hoot! 🌟✨💫
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its all culinary delicious to taste buds appreciating good eating!
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Yummy! Must try this pickling thing!
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It does have its advantages. Try it and see. 💜🍃
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I never heard of it before but I can imagine it is great for salads or to add it to meat dishes.
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We liked it. 😍🍂
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Cool!!
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They would go splendidly with my breaded steak.
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See? How refreshing to find someone willing to try new things. Let me know if you do. I always appreciate feedback.
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Absolutely, I will.
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Ironically, I just did a cheater onion pickle with some juice I saved from the last dill jar. Now I won’t have to save and freeze the juice…more room for the chips you mentioned!
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What a novel idea! Love it! 😍🍂👏
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Now I know why I bought a kilo of red onions yesterday.
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Peggy, you’re a genius. Looking forward to seeing some new recipes from you. 👏👏👏
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I already see so many uses for this wonderful condiment! Need to get some red onions asap! 🙂
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Welcome aboard! It’s a delicious place to be. 😋🍂
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I love them, we make them with beetroot. Colors the same and flavor .yumm..goes so well with North Indian cuisine 🙂🙂
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Bingo! Spoken by someone who knows! 🍃💜
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