Thursday, July 29, 2010

Pickled Red Onions

So we were sitting there watching Food Network and Throwdown comes on.  Caught a glimpse of a pickled onion recipe and had to try it, it was the Oaxaca Dog episode.  Though I had to make it can-able.  So I tweeked Mr. Flay's recipe a bit.

The original:
  • 3/4 cup fresh lime juice
  • 3/4 cup distilled white vinegar
  • 3 tablespoons super fine sugar
  • 2 teaspoons kosher salt
  • 1 serrano chile, slit down center
  • 2 teaspoons finely chopped fresh oregano leaves
  • 1 large red onion, peeled, halved, cut into 1/8-inch-thick slices
Combine lime juice, vinegar, sugar, salt and chile in a medium saucepan and bring to a boil over medium heat. Cook the mixture until the sugar is dissolved. Remove from heat and let cool for 5 minutes.

Put the onion slices in a small bowl. Pour the warm vinegar mixture over and toss to coat. Cover and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture a few times.

My version:
  • 1 cup lime juice
  • white vinegar to cover onions by about an inch
  • 3 tablespoons sugar
  • 2 tablespoons pickling salt
  • 2 tablespoons dried oregano leaves
  • 3 pounds red onion, peeled, halved, cut into 1/8-inch-thick slices (we used the last of ours straight out of the garden after they had been cleaned up and dried a few days)
Toss it all together in a large plastic bowl, cover and let sit overnight.
Next day, bring to a boil, ladle into jars and process for 15 minutes.  Any liquid left that did not fill a jar would be great for pickled eggs!  This gave us 3 pints and 3/4 pint of extra soaking liquid.

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