levi27123
Knows what a fatty is.
Do the pickled red onions that they put on the sandwiches in texas sweets or more like a kosher pickle
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Pickled red onions ?
- Thread starter levi27123
- Start date
IamMadMan
somebody shut me the fark up.
Pickled Red Onions (Not Canned, Refrigerate only)
2 large red onions
1 cup apple cider vinegar
1/2 cup red wine vinegar
1/4 Cup White Sugar
1/2 Tsp Mustard Seeds
1 teaspoon kosher salt
1/8 teaspoon ground allspice
1/4 Tsp Celery Seeds
1/4 Tsp Red Pepper Flakes
Slice the top and bottom off the onion and then slice it in half, from top to bottom. Remove the outer peel. Lay the cut surfaces of the onion onto the cutting board, and then slice into half moons about 1/8" thick.
In a medium non-reactive saucepan over medium-high heat, bring the vinegar, sugar, and salt to a boil. Whisk until sugar and salt dissolve.
Remove pan from heat and whisk in spices. and let cool completely.
Bring another saucepan 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 ice water over the onions for about a minute to shock them and rapidly stop the cooking process. Drain onions completely.
Carefully add sliced onion to the chilled pan of spices and gently stir to combine.
Pour into a glass container, cover tightly with a lid, and refrigerate up to a month.
2 large red onions
1 cup apple cider vinegar
1/2 cup red wine vinegar
1/4 Cup White Sugar
1/2 Tsp Mustard Seeds
1 teaspoon kosher salt
1/8 teaspoon ground allspice
1/4 Tsp Celery Seeds
1/4 Tsp Red Pepper Flakes
Slice the top and bottom off the onion and then slice it in half, from top to bottom. Remove the outer peel. Lay the cut surfaces of the onion onto the cutting board, and then slice into half moons about 1/8" thick.
In a medium non-reactive saucepan over medium-high heat, bring the vinegar, sugar, and salt to a boil. Whisk until sugar and salt dissolve.
Remove pan from heat and whisk in spices. and let cool completely.
Bring another saucepan 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 ice water over the onions for about a minute to shock them and rapidly stop the cooking process. Drain onions completely.
Carefully add sliced onion to the chilled pan of spices and gently stir to combine.
Pour into a glass container, cover tightly with a lid, and refrigerate up to a month.
More vinegar than sweet. Although a touch of sweet. Good stuff!
