Pickled Red Onion
Low Calorie Recipe
This Pickled Red Onion recipe is quick to make and may well become a standard preparation to have on hand in your refrigerator. The onions become completely infused with pink and make a beautiful and lively tasting garnish for all kinds of salads. Keep the rings whole or finely dice the onion. They will keep a week or so refrigerated, though they may loose their crispness as they sit.
1 pound firm, smooth red onion
1 cup white wine, champagne, tarragon, or rice vinegar or other mild vinegar
1 cup cold water
1 tablespoon pickling spice or 1/2 teaspoon peppercorns, 1/2 teaspoon coriander seeds, 2 bay leaves, and 1/4 teaspoon red peppercorns
1 teaspoon sugar
1 clove garlic, sliced (optional)
Peel the onions and slice into thin rounds. Separate the rounds and put them in a colander large enough to hold them comfortably. Place the colander in the sink.
Bring about a quart of water to a boil and pour it over the onions, letting it drip right through the colander. Transfer the onions to a bowl and add the vinegar, cold water, spices, sugar, and garlic,if using. If the onions aren't covered by the liquid, add more as necessary, using equal parts water and vinegar. Cover with plastic wrap and refrigerate until cool and the color is diffused, about 30 minutes. Keep in the liquid, refrigerated, and use as needed.
Recipe makes 2 cups Picked Red Onions.
Yield: 4 servings
Serving size: 1/2 cup
52 calories; 0.4 grams total fat; 0.05 grams saturated fat; 0 mg cholesterol