The New Moosewood Cookbook (Mollie Katzen's Classic Cooking)
Pickled Red Onions
Page 60
Cuisine: North American | Course Type: Condiments
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Recipe Reviews
Peckish Sister from Central, FL
This recipe interested me because I love the onions best in pickled herring and this is an optional garnish in many of the recipes. I am not sure where I first went astray with this recipe. Were my 4 onions too big? I did cut them very thin for the most part, but they did not seem to be wilted by the boiling water, maybe I should have poured boiling water over them again, or let them sit in the boiling water a little like you do for the Mango Salsa recipe. So then the pickling solution was not enough to cover them by half, so I made another batch and still onions were sticking up, but I decided to turn them over ever so often. The pickled onions seemed too strong both because of the vinegar and the raw onion nature. However using them as a garnish in some of the recipes is great. Next time I would make sure the onions were wilted before proceeding. My onions were soon swimming in the liquid, so if it doesn’t seem like enough at first, be patient.
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