Pickled Red Onions

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.

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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…

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Add the onions (2 large red, sliced thinly) and let stand at room temp for about an hourish…stir occassionally…

DSCN0265 copyThen drain the onions, keeping the liquid to the side.

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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…



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Filed under alcohol, Food, How To, Photography Tips, Recipes

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