I can’t take the credit for this one! When Bridget, my friend since 5th grade, texted to ask what she could substitute for rose in a recipe she was making, I persuaded her to send over the pictures. Here’s some pictures she took with her new camera (Nikon L100 – which has a food setting?!) and the recipe, which is her mom’s.
Pickled Red Onions
Delicious when served with Beef Tenderloin!
Here are the directions – straight from Bridget…
In a large bowl, stir 1 cup raspberry vinegar with 1/4 cup sugar and 1 tablespoon of salt until sugar and salt are dissolved…
Add the onions (2 large red, sliced thinly) and let stand at room temp for about an hourish…stir occassionally…
Then drain the onions, keeping the liquid to the side.
That’s it for the onions!
Then to make the sauce for the beef, you do this…
Put a whole bottle of red cab (supposed to be rose, but you said cab was okay 
) and 2 tablespoons of sugar in a pan and boil on high heat until there is about 1/2 cup left…about 20 min…
Then add 1/4 cup of the pickling liquid, 1/4 teaspoon of corn startch dissovled in 2 teaspoons of water, and a handful of pink peppercorns and bring to a simmer… cook until it gets a bit more thick…
Enjoy!
