Pickling, a form of preservation by adding a brine of vinegar, sugar and/or salt, has been around for mucho tiempo originating back to India. While working in New York City I pickled everything from Mexican cueritos (pork skins) to watermelon rinds and soon began experimenting with just about everything.
Here in Buenos Aires not too many Argentinos are familiar with pickled products so I’m starting soft and introducing them to pickled red onions, one of my faves.
Pickled Red Onions ::
- 2-3 large red onions, sliced/ 2-3 cebollas moradas grandes, rodajas
- 1.5 cups of red wine vinegar/ 1.5 taza de vinagre de vino
- 100g sugar/ 100g azucar
- 1 tsp salt/ 1 cucharadita sal
- 5 all spice berries/ 5 pimientas jamaicas
- 5 cloves/ 5 clavos
- 8 peppercorns/ 8 granos de pimienta
- 5 mustard seeds/ 5 semillas de mostaza
In a small pot combine the vinegar, sugar, salt, and spices and bring to a boil. Add the onions and lower to a simmer. Cook for 1 minute, remove from heat and allow to steep til room temperature. Transfer onions and liquid to a glass jar and toss in the fridge.