AN ARRAY OF RECIPES AND TIPS

"IN THE STYLE OF" GRAHAM


1.21.2010

PICKLED RED ONIONS



There is this Mexican restaurant in Las Vegas that is my favorite place to eat. The best...so good that I actually planned a trip to Las Vegas when I was pregnant based solely on me being able to eat there as much as I wanted.
They serve black bean chicken tacos (my favorite) with pickled onions, which are crunchy, sweet and tangy...a must have in your house.
You can make 3 weeks ahead and it is so easy to make.
Tasty enough to stand alone as a side or perfect for tacos, hamburgers, any kind of sandwich (turkey, chicken, beef), and I have been told they are excellent on hot dogs (but I wouldn't know because I have never ate one and don't plan on it any time soon...I have my limits people!)

PICKLED RED ONIONS
Adapted from Bon Appetit January 2010

1 large red onion, halved through core, thinly sliced crosswise
1/2 cup sugar
1/2 cup white wine vinegar
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons whole black peppercorns
1/2 cinnamon stick

Place onion slices in medium bowl. Bring next 5 ingredients to boil in heavy medium saucepan.

Pour over onions in bowl.

Cover; cool to room temperature. Chill at least over night. They will turn a beautiful deep pink color.
Can be made 3 weeks ahead! Keep chilled. Drain before serving.

SLEEPING SUNFLOWER FIELD




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