CURRIED PICKLED RED ONION
This was a happy accident. I have pickled red onions on-hand at any given time, but I generally like to deviate from the standard onion-vinegar-sugar-salt format each time. I've been using rosemary lately, but I ran out of that, so I decided to throw in some parsley. Then, since I felt myself drawn once again to North Africa in my seasoning, I reached for the ras el hanout, but instead grabbed turmeric...and fenugreek...and cumin. I had just made a curried picked red onion. Besides the wonderful taste profile, what surprised me most was what it did to the color. You'd expect a pickled red onion to be a magenta color as the pigment of the outer later bleeds into the rest of the onion fiber. Well, as I learned as a small child, red + yellow = orange. Pretty!
Provided by Late Night Gourmet
Categories Onions
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring water and vinegar to a boil in a small pot. Dissolve sugar and salt into liquid, then stir in remaining ingredients except for onion.
- Remove from heat, add sliced onion, and cover. Steep for at least 20 minutes.
- Remove onions from liquid with tongs - retaining liquid - and place in a glass jar. Pour liquid from pot, making sure that parsley and at least some of the peppercorns and mustard seed get tin the jar.
- Allow to cool on counter top, then refrigerate.
Nutrition Facts : Calories 16.9, Fat 0.2, Sodium 294.6, Carbohydrate 2.3, Fiber 0.5, Sugar 1, Protein 0.4
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