Pickled Red Onions
makes about 2 cups
Keep these on hand to toss in salads or top sandwiches or burgers.
2 large red onions, thinly julienned
2 cups red wine vinegar
3/4 cup granulated sugar
3 bay leaves
5 whole allspice berries
1 tsp. whole black peppercorns
1 tsp. mustard seed
1/2 cup water
1 Tbsp. kosher salt
Tie bay leaves, allspice berries, peppercorns, and mustard seed in a piece of cheesecloth. In a large pot, heat vinegar, water, sugar, and spice sachet; simmer 5 minutes. Add onions; simmer 10 minutes. Strain onions, pack in a jar, store in refrigerator.
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.
