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Cardamom-Kaffir Lime Pickled Onions

February 13, 2014

These pickles are a great addition to salads, tacos, relishes, even paired with a great salty cheese and crackers. 

 

For about 2 pints:

  • 1 pound firm red onions

  • 3 cups distilled white vinegar

  • 1 ½ cups sugar

  • A couple whole cloves

  • 5-6 whole cardamom pods

  • 4 kefir lime leaves (available at Asian Markets or Substitute lime zest and bay leaves)

  • A few whole black peppercorns

 

Combine vinegar, sugar, cloves, cardamom lime leaves and peppercorns in a medium saucepan. Bring to a boil, reduce the heat, cover and simmer about 3 minutes. Turn off heat and let stand to allow spices to infuse in the brine.Peel the onions, trim ends and slice ¼ inch thick. Separate the slices into rings, throwing away any green sprouts or thin leathery outer rings.Uncover the brine and bring to a boil over high heat. Immediately add onion rings and stir them under. They will turn hot pink almost instantly. As soon as the brine begins to simmer around the edges, stir them around again and then pull them off the heat. Immediately remove onions with slotted spoon and spread on a baking sheet.Once the onions have cooled to room temp (you can refrigerate or even put in the freezer for a few minutes), repeat the process. (This ensures that the onions are infused with brine flavors, are a beautiful bright fuchsia, and still remain crunchy).Place onions in jars, then pour cooled brine over them. Refrigerate. They are ready immediately, but get better after a day or two. They will last indefinitely!

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