Ginger Spiced Pickled Red Onions
Preparation time: 15 minutes
Dead time: Up to 90 minutes, about the time to get to room temperature
Packaging time: 3-5 minutes
Death-line (My personal way of saying use within): Two (2) weeks refrigerated.
Ingredients
500 ml water
250 ml vinegar (regular or apple cider)
Two (2) medium sized red onions
Three (3) table spoons finely chopped or sliced ginger
One (1) or two (2) dried chili pepper(s). Two makes your onions very spicy.
One (1) teaspoon of kosher or sea salt
Holding Vessels
Two (2) 500ml preserving jars with their covers.
Putting it Together
Measure out our water and vinegar into a saucepan with your salt.
Clean and cut up your fresh ginger into three table spoons worth add to saucepan.
Chop up your dried chili peppers add to saucepan.
Bring this mixture to a boil.
Clean your onions and slice into small pieces either using a mandolin or a good sharp knife.
Place the onions into a bowl that can handle heat. You will be pouring boiling liquid into it.
You should be able to get your onions ready by the time the liquids in your saucepan boil.
Once the ingredients in the saucepan come to a boil, let it boil for about a minute.
Then reduce to medium heat for ten minutes, then bring it up to a boil once more.
Pour everything from your saucepan over the onions and cover. Let sit until its at room temperature.
When at room temerature, pour everything through a seive, preserving the liquid in another container.
Spoon what's remaining in the seive into your two 500ml jars in equal portions.
Cover the ingredients in the jars with the fluid you saved in another container.
Cap the jars and refrigerate. Should be ready the next day.
I like to open them the first time in three to five days.
Uses
I envision a number of different uses for your Ginger Pepper Pickled Red Onions.
As a condiment to go with chicken or pork, or as a topping for hamburgers, hotdogs, tacos,
or in you favourite sandwich.
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