Pickled Red Onions

Hey folks.  Gorgeous Saturday! I picked a few pounds of Meyer lemons this morning from the trees and while I’m waiting for them to boil (I’m making Meyer Lemon Marmalade) I want to share another recipe I found on Pinterest for pickled red onions. Sounds intriguing, right?

The best sandwich I ever had was cilantro chicken pita from a restaurant – sorry, I don’t remember the name – and it had pickled red onions on it. Boy, was it delicious. I even grabbed the menu to right down everything that was in the sandwich so I could make it at home. The pickled red onions is the key to the sweet and sour taste. The kids have been forking them right out of the jar and I have a feeling I will have to keep some in the refrigerator at all times. Perfect addition to a salad, too.

This is my test batch and I think next time I’ll use a smaller jar to store them. The spices add to the flavor. Easy to do so make up a batch and tell me what you think.

Pickled Red Onions
1 lb. red onions, thinly sliced
1 1/2 cups white vinegar
1/2 cup sugar
1/2 cinnamon stick
5 whole cloves
1 bay leaf
1 star anise
dash of red pepper flakes
2 slices of fresh ginger

Thinly slice the onions. Bring a pot of water to a boil and blanch the onions for 2 minutes, then drain. In another pot, bring to a boil the vinegar, sugar, cinnamon stick, cloves, bay leaf, star anise, red pepper flakes, and ginger. Let it simmer for 5 minutes, then add the cooked onions. Cook another minute or two. Remove from heat and pour into a glass jar. The pickles will keep for a few weeks in the refrigerator.

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