I recently started pickling --- it's incredibly easy and doesn't take a lot of time! These pickled onions would make a great gift. They're really yummy on a sandwich (with bacon + arugula...mmm). They're best made a few days in advance, but will keep forever in the refrigerator!
"Carol's Pickled Onions"
Makes about 1 1/2 pints:
Recipe --
12 oz small yellow onions
1 1/4 cups champagne or white wine vinegar
1 1/4 cups water
2 tbl sugar
2 bay leaves
1 small dried chili
a few black peppercorns
salt
Peel and slice onions into rings - about 1/8" thick. Combine the vinegar, water, sugar, bay leaves, chili pod, peppercorns and a few pinches of salt in a small saucepan. Bring to simmer over medium-low heat, then turn heat up to medium and add the onions. Gently stir, as it returns to a simmer. Simmer for 1 min. Pour hot onions and brine into a wide bowl or directly into jars. The skinny rings will turn glassy as they cool. Cover and store refrigerated.
Recipe: The Zuni Cafe Cookbook
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