Zuni Café’s Red Onion Pickles
- Total Time
- 1 hour, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 3cups distilled white vinegar
- 1½cups granulated sugar
- 1(3-inch) cinnamon stick, broken
- A few cloves
- A few allspice berries
- 1dried red chile
- 1star anise pod (optional)
- 2bay leaves
- A few black peppercorns
- 1pound firm red onions (about 2 medium)
Nutritional analysis per serving (4 servings)
375 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 88 grams carbohydrates; 3 grams dietary fiber; 80 grams sugars; 2 grams protein; 10 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the brine: Combine vinegar, sugar, cinnamon, cloves, allspice berries, chile, star anise, bay leaves and peppercorns in a 4-quart (or larger) nonreactive pot at least 10 inches in diameter. Bring to a boil over high heat, then reduce to a simmer and cook for 3 minutes. Cover pot, turn off heat and leave to infuse for 10 minutes.
- Step 2
Peel the onions, trim ends and slice crosswise into ⅜-inch thick slices. Separate into rings, discarding any green centers or leathery outer rings.
- Step 3
Bring the brine back to a boil. Add onions and turn off heat. Stir with a wooden spoon to submerge onions. Leave to steep, covered, until mixture cools.
- Step 4
Transfer onions and brine to pint jars and refrigerate for at least a day before serving.
Private Notes
Comments
Make these with white onions and a can of sliced beets. Add sliced cucumbers, if you like, after the onion and beet mixture cools. Follow step 4 after you add cukes; I don't jar it, but keep it in a large covered bowl in the fridge for daily use one way or another.
The non-reactive pan and wooden spoon notes in the recipe are important. If you use an aluminum pan or spoon the onions turn an unattractive blueish color instead of bright pink. Also only use firm flat or round red onions. Torpedo red onions result in mushy pickles.
Does choice of vinegar matter ( cider vs distilled white or other?)
This recipe is such next level goodness w the star anise, allspice berries, etc. Will try w less sugar next time, since overpowering sweetness. The only thing I didn’t have was dried chile pepper, used flakes instead, not enough heat, making sure I have that for next time. Nice idea to make bigger batches and give as gifts - the hot pink color is super pretty, purple ribbon would be just right! So appreciate this recipe, TU, great In sandwiches and on salads, prob good atop winter stews!
Do these really keep indefinitely in the refrigerator?
@Mimi, almost! 😁
I love this recipe and I’ve made it many times. If I don’t have cinnamon sticks, I’ve successfully used a little bit of ground cinnamon. I preferred to follow the recipe though, because its excellent. The only reason for my post is to share how I like to store the pickled onions. I save the jars from Cornishon‘s that have the little plastic pull-ups inside. My husband says I have a jar of fetish. There are worse things to have. Anyway, I put the pickled onions in the clean cornishon jars and then I can pull them up to use.
@Julie great idea! I use a pair of mini-tongs!