Pickled Red Onion Rings
Courtesy of: Deborah Madison
Makes 6 to 8 servings
8 ounces firm red onions
8 ounces Texas 1015 onions
1 quart (about) boiling water
1 cup white vinegar
1 cup cold water
1 tablespoon sugar
salt to taste
2 bay leaves
10 peppercorns, lightly crushed
fresh marjoram or thyme branches
Slice the onions into thin rounds. Separate the rounds and place them in a colander. Pour the boiling water over the onons. Combine the onions, vinegar, cold water, sugar, salt, bay leaves, peppercorns and marjoram in a bowl and stir to combine. Chill, covered, for 15 minutes or longer.
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