Date: Mon, 7 Jul 1997 18:28:59 -0700
Red Onion Pickle
(from Tomato Blessings and Radish Teachings -
by Edward Espe Brown)
One 6-8 ounce red onion
1/2 cup red wine vinegar
1/2 teaspoon salt
Black pepper, Tabasco, or red chili, to taste.
Cut the ends off the red onion and make a slit up one side, so you
can peel back the papery skin and thinnest outer layer of onion.
Cut a small piece off of one side so that the onion will sit flat,
and then slice it thinly into rounds.
Place the sliced onion in a bowl and ocver with boiling water, a
cup or two. Let it sit for 5-10 seconds, then drain off the water.
Add the vinegar and a half cup or so of cold water to cover the
onion, along with some salt and your choice of pepper seasoning.
Let sit a half hour or longer. Drain to use. Or leave in the liquid
and store in the refrigerator.
Used for garnishing salads, adding to sandwiches, or enlivening