Pickled onions are a nearly universal and ancient food. They’re served in martinis, as a side dish with Southern barbecue and Mexican fare, at Cantonese eateries as a palate refresher, and in Switzerland with raclette. We like to serve pickled onions with liver pate, on sandwiches and burgers and accompanying grilled fish and seafood.
The following recipe is adapted from theurbanalmanac.com. The Urban Almanac is an online guide to Colorado food and drink created by a Denver-based photographer and a food stylist.
Pickled Onions
1 quart white wine vinegar
1 cup red wine
1 cup sugar
1 bay leaf
1 tablespoon coriander seeds
1 tablespoons white peppercorns
1 tablespoon mustard seeds
2 to 3 large Colorado onions (yellow, red or white)
Bring all ingredients (vinegar through mustard seeds) to a roaring boil. Then turn heat off and let it steep for one hour. Thinly slice onions. Strain pickling liquid and pour over onions. You can pour it cool or heat it back up depending on desired finished pickle. Makes three to four cups of pickled onions. Store refrigerated.
Note: For spicier pickles, add a few fresh jalapeño slices.
For more detailed instructions on canning pickles at altitude: ext.colostate.edu/pubs/foodnut/09304.html