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Category: Sauces and condiments

Pickled red onion

One of my strongest beliefs is that food can never be too rich, but I happen to live with a Mr. Sprat who actually has nightmares about foie gras. If it weren't for vinegar, we probably couldn't cook together. Just ... Read more

Total time: 25 minutes | Serves 4
Note: Adapted from Charlie Trotter's "Workin'. " A large mango (firm but ripe) or two large peaches, peeled and cut into fine dice, can substitute for the onion. French apple cider vinegar can be found at Market Gourmet in Venice, Nicole's in South Pasadena and Surfas in Culver City. You can substitute white wine vinegar or rice wine vinegar.
  • 1 clove
  • 1 teaspoon mustard seeds
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon chopped fresh ginger
  • 1 medium red onion, julienned (3 cups sliced)
  • 1/2 cup water
  • 1/2 cup French apple cider vinegar
  • 1/4 cup sugar
  • 1 teaspoon kosher salt

Step 1Tie the clove, mustard seeds and black peppercorns in a small piece of cheesecloth.

Step 2In a medium saucepan, combine the spice bag, ginger, onion, water, vinegar, sugar and salt. Bring to a simmer and cook for about 5 minutes, or until the salt and sugar dissolve. Remove from the heat and let stand 20 minutes. Discard the cheesecloth bundle before serving.

Each serving:
64 calories; 0 protein; 17 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 281 mg. sodium.
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