| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Cider vinegar |
| 1 |
c |
Water |
| 3 |
tb |
Brown sugar; up to |
| 1 |
ts |
Salt |
| 1 |
ts |
Whole peppercorns; (I also add a few allspice and a bayleaf) |
| 4 |
md |
Red onions; very thinly sliced |
INSTRUCTIONS
Source: Moosewood Cookbook
Yield: 4 cups
Time: 10 minutes
Preliminary: Fill a teakettle with water and put it up tp boil.
1) Combine vinegar, 1 cup water, sugar salt and peppercorns in a medium
sized bowl and stir till sugar is dissolved.
2) Place the onion slices in a colander in the sink, and slowly pour all
the boiling water over them. They will wilt slightly. Drain well, and
transfer to the bowl of marinade.
3) Cover and allow to marinate, refridgerated or at room temperature, for
at least several hours. Store in the refridgerator, and use as needed.
They are delicious with avocado. (As children we used to eat avo with
onions from the pickled herring my late grandmother used to make. She used
to put more onions than herring in the jars! Actually I should go find my
gran's pickled herring recipe - it fits both themes!)
Posted to JEWISH-FOOD digest by Melissa Shenker <melissa@spl.co.il> on Oct
25, 1998, converted by MM_Buster v2.0l.
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