Our kitchen keeps a few items "in stock" all the time, these pickled onions are on that list. I have been making these for a few years now, and we never grow tired of the taste. Unlike salt and pepper we do not eat them everyday, but they are always in our fridge to add a nice punch of flavor to food.
|Pickles Red Onions|
I have adapted the original recipe I found, a bit. I dice the onions, as that is the shape that I like best and I have increased the herbs as well. The combination of bay leaves, cloves with onion is very pleasant. When the onions have been eaten, we use the brine for marinading chicken or even as a vinegar replacement for salad dressing.
I especially enjoy these onions, because raw onions and I no longer get along. A spoon of these pickled onions are a delicious replacement for fresh onions, with no digestion problems. Raw onions are difficult for many folks to digest. If you seem to be in that group, give this condiment a try. You will be glad you did.
Pickled Red Onion
updated from: Quick Pickled Onions
1 large onion
3/4 c red wine vinegar
2 t salt
3 T sugar
4 whole cloves
3 bay leaves
Dice the onion, set aside.
Combine remaining ingredients, bring to a boil. Stir to dissolve the salt and sugar.
NOTE: You can achieve a softer crunch, by covering the pan with a lid, while the mixture cools to room temperature.
You will find pickled red onions in this delicious dish of Scrambled Eggs with Smoked Salmon.
Watch for our Grilled Red Onion Chicken. It is on the menu this weekend.
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