pete's online journal of how to eat food

Things not to make in an apartment kitchen: pickled onions

boil three cups of vinegar, a cup and a half of sugar, a couple bay leaves, cinnamon sticks, cloves, peppercorns, allspice, chile, ya know, shit like that. turn the heat down, and let that eye burning mixture simmer for a few minutes, try not to breathe. remove from the heat and cover while you cut up an onion into 3/8 inch rings. seperate the rings. bring the vinegar up to a boil again, and add one third of the onions for about 20 seconds, remove them, and put them onto a baking sheet, do the next third, remove, baking sheet, and then the last third liek you did the other thirds. put them into the fridge to cool, repeat this process two more times. cool the brine, and then put it all into jars making sure that the onions are covered in the brine.

let it all meld for 24 hours before eating it with delightful things like liver pate, but if you think that things like liver pate are fucking sick you could eat them with a hamburger, or all by their pretty pink selves.

The most important thing to remember when making these is to not breathe in, or else you'll feel like you swallowed a cup of vinegar.

posted by Unknown @ 5:45 PM