pickled red onions

As I pondered what to serve as toppings for the carnitas, I came across this recipe for pickled red onions.   They were fantastic over the carnitas, adding the perfect pop of color and a beautiful punch of tartness and spice.  I love recipes like this that are highly adaptable – you could easily try other vinegars {like champagne vinegar or rice wine vinegar} or other spices {like cinnamon sticks, star anise and juniper berries}.  The uses for these magenta hued strands are also incredibly varied – they would also be fantastic served with nicely browned sausages {in place of or in addition to sauerkraut}, burgers, sandwiches and salads, or eaten straight out of the jar.

Recipe continued after the jump…

Recipe {adapted slightly from David Lebovitz}

  • 1/2 c. white vinegar
  • 1/2 c. red wine vinegar
  • 3 tablespoons sugar
  • pinch of kosher or sea salt
  • 1 bay leaf
  • 5 allspice berries
  • 5 whole cloves
  • 5 whole peppercorns {optional}
  • 1 small dried chile pepper {I used a dried thai chile pepper}
  • 1 large red onion, peeled, and thinly sliced into rings

In a small, non-reactive saucepan, heat the vinegars, sugar, salt, seasonings and chile until boiling.  Add the onion slices and lower heat, then simmer gently for 30 seconds.  Remove from heat and let cool completely.  Transfer the onions and the liquid into a jar then refrigerate until ready to use.  The onions will keep for several months in the refrigerator in a tightly sealed glass jar.

Thank you for reading!

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