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Pickled Red Onions




Source of Recipe


Chef Tom Parfitt of University of Richmond�s Center for Culinary Arts


Recipe Introduction


An easy and delicious garnish to sandwiches, salads, tacos, burgers and grilled beef. These will last one month in the refrigerator


List of Ingredients




1 large red onion, sliced thin
Boiling water

Brine:
3/4 c. vinegar (I used half and half red wine and apple cider)
1 t. allspice
5 whole cloves
1 bay leaf
2 T. sugar


Recipe



Mix brine ingredients. Pour boiling water over onions to cover for 2 minutes. Drain onions and pour brine over them, submerging. Cool to room temperature and then refrigerate. I stored these in canning jars � one large onion filled two jars.