Pickled Red Onions & Carrots

Screen Shot 2016-03-16 at 3.04.59 PMNeed to spice up your carrots as a fresh and delicious side? Check out Julia Deane’s recipe from Culinary Works for pickled red onions and carrots. These are a great complement to anything Mexican, burgers, salads, sandwiches. You name it, these are a colorful and healthy vegetable option.

Pickled Red Onions & Carrots
Ingredients
2 red onions, sliced
3-4 carrots, peeled and sliced into 1/2 inch thick sticks
1 cup cider vinegar or whatever you have on hand that is clear to light colored 1/4 teaspoon dried oregano
1.5 teaspoons salt
2 teaspoons sugar

Direction
Bring a small saucepan of water to a boil. Blanch the 2 sliced red onions for 1 minute and drain in a colander. Add the carrots to the boiling water and cook for 3 minutes or so, check them, you want them al dente. Then return the carrots and onions to the pan, and add the cider vinegar, oregano, salt and sugar. You want them to be mostly covered in vinegar, add a little water if they are not mostly covered. Bring to a boil over high heat and simmer the onions 1 minute. Transfer the onions, carrots and brine to a shallow bowl and chill. Then store the onions, in some type of glass container. The onions will turn a pretty color of a pink and will get crisp as they cool. They’ll keep for weeks in the refrigerator.

Check out Julia Deane’s recipe from Culinary Works

Recipe Name: Pickled Red Onions & Carrots Author: Review Date: Recipe Description: Need to spice up your carrots as a fresh and delicious side? Check out Julia Deane's recipe from Culinary Works for pickled red onions and carrots. These are a great complement to anything Mexican, burgers, salads, sandwiches. You name it, these are a colorful and healthy vegetable option. Ingredients: 2 red onions, sliced 3-4 carrots, peeled and sliced into 1/2 inch thick sticks 1 cup cider vinegar or whatever you have on hand that is clear to light colored 1/4 teaspoon dried oregano 1.5 teaspoons salt 2 teaspoons sugar Directions: Bring a small saucepan of water to a boil. Blanch the 2 sliced red onions for 1 minute and drain in a colander. Add the carrots to the boiling water and cook for 3 minutes or so, check them, you want them al dente. Then return the carrots and onions to the pan, and add the cider vinegar, oregano, salt and sugar. You want them to be mostly covered in vinegar, add a little water if they are not mostly covered. Bring to a boil over high heat and simmer the onions 1 minute. Transfer the onions, carrots and brine to a shallow bowl and chill. Then store the onions, in some type of glass container. The onions will turn a pretty color of a pink and will get crisp as they cool. They’ll keep for weeks in the refrigerator.
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