Hard Corps Foodie
Monday, July 4, 2011
Heirloom Red onions.
I was at the Botanical gardens farmers market the other day and picked up some Heirloom red onions. Along with a ton of other stuff. I have never tried these before, so why not.
They were very sweet and aromatic. I took one pound of them and decided to pickle them. I used Rice wine vinegar as well as a little white.
I used Turbinado sugar as well as some honey powder to balance the salt, some fresh bay leaves, crushed red pepper,cloves, mustard seed.
They turned out great!! I had some homemade liverwurst that I had with some of the onions and spicy arugula. These will be amazing on the fish tacos I plan to make this week.
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