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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 12 |
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Plan ahead, as these need to chill for 3 days before you use them. They suggest using them on salads and sandwiches. Recipe from The Tap Room in St. Louis. Note that cooking time includes steeping time. Ingredients:
3 cups red wine vinegar |
2 cups red wine |
2 cups water |
1/2 cup red port wine |
1/2 cup sugar |
1 tablespoon salt |
1/4 cup pickling spices |
2 red onions, peeled and sliced thin |
Directions:
1. Combine all the ingredients EXCEPT the onions in a pot and bring to a boil. Turn off the heat and let steep for 1 hour.
2. Place the sliced onions in a large bowl. Strain the pickling liquid over the onions.
3. Return the onions and liquid to the pot and simmer for 10 minutes. Remove from the heat and cover with a clean cloth or a plate. Allow to cool to room temperature, then refrigerate for 3 days prior to using.
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