Pickled Red Onion Rings - Recipelink.com

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A personal collection of more than 300 elegant recipes, The Savory Way presents Deborah Madison's innovative style of vegetarian cooking. The recipes are flexible and forgiving and fit into her philosophy of cooking. Some are quick fixes, designed to quell an urgent appetite; others are more leisurely affairs.

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The Savory Way

Authors: DEBORAH MADISON

Date: March 1998

ISBN: 0767901665

Publisher: Broadway

Paperback

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Pickled Red Onion Rings
Recipe from: The Savory Way
by DEBORAH MADISON
Cookbook Heaven at Recipelink.com

This recipe appeared in The Greens Cookbook, but because I find these beautiful pink onions so constantly useful as an ingredient and a garnish, I am including the recipe again. The onions lose their harshness and bite and are infused with pink within 15 minutes or so. They'll keep for weeks, refrigerated. With their beautiful color and sweet-tart bite, they enliven everything they're combined with in salads of all kinds, but especially beans, sandwiches, cold pasta or rice dishes, and eggs. It's also great just to have a big bowlful to serve alongside whatever is on the table.

Pouring the boiling water over the onions softens them and hastens the curing process. You can omit this step if you prefer a crisper onion, but it will take several hours for the color to infuse.

Makes 2 cups

1 pound firm red onions
1 quart boiling water, approximately
1 cup white wine vinegar
1 cup cold water
1 tablespoon sugar
several pinches of salt
2 bay leaves
10 peppercorns, lightly crushed
marjoram or thyme branches, or a few pinches of dried

Thinly slice the onions into rounds. This will be much easier with onions that are spherical rather than disk-shaped, as red onions are sometimes.
Separate the rounds and put them in a colander. Pour the boiling water over them, then put the onions in a bowl with the rest of the ingredients.
Cover and keep refrigerated. The color will begin to infuse in about 15 minutes.

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