Pickled Onions

[un2xs]

Just saw an article on making pickled onions:

https://getpocket.com/explore/item/how-to-make-quick-pickled-red-onions?utm_source=pocket-newtab

How To Make Quick-Pickled Onions


Yield: Makes about 2 cups
Ingredients

• 1 medium red onion, about 5 ounces
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 3/4 cup rice vinegar, white vinegar, or apple cider vinegar

Flavorings (optional):

• 1 small clove of garlic, halved
• 5 black peppercorns
• 5 allspice berries
• 3 small sprigs of thyme
• 1 small dried chili

Equipment

• Kettle for boiling water
• Knife and cutting board
• Sieve or colander
• Clean jar or container

Instructions

• Slice the onions: Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch moons. Peel and cut the garlic clove in half.
• Dissolve the sugar and salt: In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.
• Par-blanch the onions: Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.
• Add the onions to the jar: Add the onions to the jar and stir gently to evenly distribute the flavorings.
• Store: The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks, but are best in the first week.

Dana Velden is the author of “Finding Yourself in the Kitchen: Kitchen Meditations and Inspired Recipes from a Mindful Cook.”

[Siress]

I cannot stress enough: Do not use star anise as a substitute for allspice berries. Unless you like your mouth going numb, that is.