The Zuni Café's Red Onion Pickles
Adapted from The Zuni Café Cookbook by Judy Rodgers
- 1 pound (450g) red onions, peeled and cut into rings
- Make a brine with 3 cups (.75l) white vinegar, 1½ cups (300g) of sugar, cinnamon stick, a few cloves, allspice berries and peppercorns. Add 2 bay leaves and a small dried chili, then bring it all to a boil in a 4-quart non-reactive saucepan.
- Simmer the onion rings, in three separate batches (that means, one-third of the onion rings at a time), for 20 seconds each (20 seconds for each batch) in the brine. Remove onions to a baking sheet using a slotted spoon to drain them, and let cool.
- Then you do it again, simmer the onions in three separate batches, for 20 seconds each. Drain them, and cool.
- Then you do it again...simmer the onions in three separate batches (yes, have you memorized it yet?... 20 seconds each...then drain them and let them cool.)
- Chill the brine thoroughly. Once chilled, add the onions and store in the refrigerator.