PigskinBarbeque
Knows what a fatty is.
BARBEQUE PICKLED ONIONS:
2 medium vidalia or red onions
3/4 Cup of Water
1/2 Cup White Vinegar
1/4 Cup White Sugar
1 Tbsp Honey
1/2 Tsp Mustard Seeds
1/2 Tsp Coriander Seeds
1/2 Tsp whole fennel Seed
1/2 Tsp Celery Seeds
1/2 Tsp Red Pepper Flakes
1 Bay Leaf
1/4 Tsp Sea Salt
INSTRUCTIONS:
1) Slice onions in thin 1/8 slices or as close as you can get to it.
2) Combine all ingredients in a non-reactive pot, except the onions and bring to a boil, simmer for about 3 to 5 minutes. Keep the liquid in the pot and allow it to cool it cool for about 30 minutes. Refrigerate.
3) Bring a pot of water to boil, then remove from stove and drop the onions in for about 10 seconds. This is called blanching. Quickly drain the pot into a colander and run cold water over the onions for about a minute to shock them and rapidly stop the cooking process.
4) Place the onions in a clean jar and cover them with the cool liquid. Refrigerate for 5 days before using, and keep refrigerated.
2 medium vidalia or red onions
3/4 Cup of Water
1/2 Cup White Vinegar
1/4 Cup White Sugar
1 Tbsp Honey
1/2 Tsp Mustard Seeds
1/2 Tsp Coriander Seeds
1/2 Tsp whole fennel Seed
1/2 Tsp Celery Seeds
1/2 Tsp Red Pepper Flakes
1 Bay Leaf
1/4 Tsp Sea Salt
INSTRUCTIONS:
1) Slice onions in thin 1/8 slices or as close as you can get to it.
2) Combine all ingredients in a non-reactive pot, except the onions and bring to a boil, simmer for about 3 to 5 minutes. Keep the liquid in the pot and allow it to cool it cool for about 30 minutes. Refrigerate.
3) Bring a pot of water to boil, then remove from stove and drop the onions in for about 10 seconds. This is called blanching. Quickly drain the pot into a colander and run cold water over the onions for about a minute to shock them and rapidly stop the cooking process.
4) Place the onions in a clean jar and cover them with the cool liquid. Refrigerate for 5 days before using, and keep refrigerated.
