Wednesday, June 5, 2013

Pickled Red Onions

Keep these on hand to top hamburgers, "breaded" pork chops, barbeque; to brighten up green salads; anywhere you want to add a little sweet and sour crunch. They'll last very well in a pint mason jar in your refrigerator for at least 4 weeks, probably longer. Makes about 2 cups.

1 large red onion, sliced paper thin
1 TB kosher salt
1/2 c red wine vinegar
3-4 drops Original Tabasco
1.5 TB raw honey
1/4 c hot water
1/4 c cold water

In a medium glass bowl, melt the honey and dissolve the salt in the hot water, stirring with a whisk to help dissolve it faster. Add the vinegar, Tabasco and cold water and stir to combine. Add the onions, turn to coat and press them down into the vinegar mixture with a pair of tongs, cover with plastic wrap and refrigerate for at least 1 hr, although they're much better if you can marinate them overnight. Use the tongs to turn the onions a few times and press them down as they're chilling to help them break down faster.

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