I have been making differing variations of these for years. The combination of sweet, salty, spicy can be used in numerous recipes. When I first started making them I was using them julliened (thin sliced in strips), to use as a garnish on dishes or to add in a salad. More recently I changed it to a brunoise (very small fine dice) because I have been using them mainly for sauces and relishes. Any way you cut it, they are a versatile addition to keep in your fridge.
Ingredients
Red onion, julienne or small diced 2 ea
Salt 1/4 cup
Sugar 1/2 cup
Red Wine Vinegar 2 cups
Water 1/2 cup
Crushed Red Pepper 2 T
Bay Leaves 2 ea
Avenue Spice 1 T
Mason Jar with lid 1 ea
Method of Procedure
Cut your onions into smaller manageable pieces, I recommend diced or julienned.
Combine all ingredients, except onions, into a sauce pot and bring to a boil.
Put onions in pot and cook until liquid is reduced.
If you care to have crunchy onions that have the flavor, do not place the onions into the liquid, but pour the liquid over the onions into your jar.
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