Pickled Red Onions #dinnerrecipe #food #amazingrecipe #easyrecipe

I regularly run into the "red onion dilema" when making a formula. A couple of bits of crisp red onion can genuinely change a formula (see Thai Curry Vegetable Soup and Slow Cooker Coconut Curry Lentils) and there's no substitution that is actually very like it. In any case, I can infrequently locate a red onion that is littler than a softball and I normally just need 1/4 or less of it for a formula. I would rather not squander the remainder of the onion, particularly since they're normally fundamentally more costly than different onions.

Salted red onions are AWESOME on tacos, sandwiches, plates of mixed greens, pizza, nachos, and loads of different things. Rather than thinking about these cured red onions as a substitute for crisp red onions in formula, consider them a non-hot option in contrast to salted jalapeño. That tart salted flavor tastes extraordinary anyplace you'd typically utilize a cured jalapeño.

There are a million unique approaches to make salted red onions, so I've given an essential form underneath. As you make them all the more regularly, you can begin to change the flavors to coordinate your inclinations. Examination with the seasonings and flavors by including fixings like sound leaf, star anise, or red pepper.

Cured Red Onions are an extraordinary method to utilize remaining red onion and are an incredible garnish for tacos, sandwiches, pizza, and that's just the beginning.

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INGREDIENTS

• 1.5 cups sliced red onion
• 1 clove garlic
• 3 Tbsp white sugar
• 1.5 Tbsp salt
• 1/2 tsp peppercorns
• 1 cup white vinegar

INSTRUCTIONS

1. Thinly slice the red onion and peel the garlic. Place the onion and garlic in a large glass or ceramic bowl.
2. Add the sugar, salt, and peppercorns to a small sauce pot. Add the vinegar and stir until the sugar and salt are dissolved. Place a lid on the pot and bring the mixture up to a boil over medium-high heat.
3. Once boiling, pour the vinegar over the sliced onion and garlic*. Press the onion down so all the pieces are submerged, then let the mixture cool to room temperature.
4. Once cool, use the onions immediately or transfer the onions and all the brine to a lidded non-reactive container (glass, ceramic, or plastic) for storage in the refrigerator. The onions can be stored in the refrigerator for 3-4 weeks.

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Source : bit.ly/2OOOB5s