*

I like to have these on hand at all times. They are great in a salad, on a sandwich especially with rich proteins like fried chicken or pulled pork, and are especially good on this dish.

1/2 Medium Red Onion, Thinly Sliced
1/2 Cup Red Wine Vinegar
1/4 Teaspoon Cardamom Seeds
1/4 Teaspoon Mustard Seeds
1/4 Teaspoon Red Pepper Flakes
1/2 Teaspoon Salt
1/4 Teaspoon Course Ground Black Pepper
2 Teaspoons Sugar

Thinly slice the onion. Place the onion slices into an ice water bath for about 20 minutes. This helps to take that sharp bite of the raw onion.

While the onion slices are chilling out, prepare the pickling brine. In a small saucepan, combine the vinegar, cardamom seeds, mustard seeds, red pepper flakes, salt, pepper and sugar. Heat over medium-low heat for about 5 minutes, or until the salt and sugar dissolves.

Strain the onions and place into either a small glass bowl or glass jar and pour the brine over the onions. Let steep for about 1/2 hour and they’re ready. Store in an airtight glass container and place in the refrigerator. They will keep for about 10 days.

Visit Dorothy’s website at http://ddimarzo2002.wix.