Pickled Red Onion
Top just about anything -- from salads to tacos -- with these crunchy, pickled beauties.
- Yield: Makes about 1 cup
Source: Martha Stewart Weddings, Spring 2007
- 1 medium red onion, cut into 1/4-inch-thick rounds
- 3/4 teaspoon coarse salt
- 1 cup cider vinegar
- 3 tablespoons sugar
- 3 whole black peppercorns
- 1 whole allspice
- 1 whole clove
- 1 bay leaf
Put onion into a colander set over a bowl. Toss with salt. Refrigerate 1 hour. Rinse onion under cold water; drain.
Bring vinegar, sugar, spices, and bay leaf to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely.
Add onion to vinegar mixture; bring to a boil. Using a slotted spoon, transfer onion to an airtight container. Let vinegar mixture cool completely, then pour over onion. Refrigerate at least 1 week (up to 3 weeks). Drain to serve; discard bay leaf.