Recipe Featured March 2019 in ‘The Monterey Herald
Ingredients:
1 pound red onions
1 Quart Boiling Water, approximately
1 cup white wine vinegar
Water as needed
1 tablespoon sugar
1 teaspoon salt
2 bay leaves
10 peppercorn, lightly crushed
1/4 teaspoon dried thyme
Small pinch of chili flake
Directions:
Halve, peel, and thinly slice the onion into half rounds. Separate the slices and put them in a bowl. Pour the boiling water over the onions and allow to sit for one minute. drain water from onions using a colander. In a large jar, place sugar, salt, bayleaves, peppercorns, thyme and chili flakes. add a little (1/8 cup) hot water to the jar and swirl mixture around to dissolve the salt and sugar. Scoop the onions into the jar and pour in vinegar. Add water to cover the onions ( No more then one cup—top off with the additional vinegar if more then one cup is needed. Put the lid on the jar, shake gently to combine, and keep it refrigerated. Allow to sit for a couple of hours before using.
Farm to Table is a weekly feature by Catherine Barr, executive director of the Monterey Certified Farmers Market. For locations and vendor information, visit www.montereybayfarmers.org For more seasonable cooking recipes and tips, see www.edibleparadise.com
