Name: Raspberry Pickled Onions
Ingredients: 1 cup frozen raspberries; 2 cups vinegar; ½ cup Raspberry Vinegar; 1 teaspoon olive oil; 2 tablespoons sugar; 2 teaspoons salt (kosher); 1 pound onions (sweet, peeled, and julienne); 1 cup frozen raspberries (partially thawed)

Raspberry Pickled Onions

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Raspberry Pickled Onions are a crisp, fresh topping for sandwiches, salads or tacos.

Servings

Ingredients

For Raspberry Vinegar:

1 cup frozen raspberries
2 cups vinegar

For Pickled Raspberry Onions:

½ cup Raspberry Vinegar
1 teaspoon olive oil
2 tablespoons sugar
2 teaspoons salt kosher
1 pound onions sweet, peeled, and julienne
1 cup frozen raspberries partially thawed

Instructions

3 to 7 days prior to the cooking demo OR 2 hours prior to cooking demo:

Make the Raspberry Vinegar. Combine the frozen raspberries and vinegar together in a clean glass container; cover tightly. Refrigerate for 3 to 7 days prior to use. (Note: for a quick pickle allow to sit at room temperature for up to 2 hours.)

During the cooking demo:

Pour the vinegar through a fine strainer or a cheesecloth-lined strainer into a clean glass container. Cover the container tightly and store in the refrigerator.
Combine the vinegar, oil, sugar and salt together in a medium size non-reactive container. Stir to dissolve sugar. Add the onions and raspberries. Toss well to blend and coat onions.

Notes

Raspberry Vinegar yields 2 cups; Pickled Raspberry Onions yield 16 ounces or 10, 1 ½ ounce servings

VINEGAR: Raspberry

Nutrition Per Once: Calories; 0G Fat; 0G Saturated Fat; 0Mg Cholesterol, 0Mg Sodium, 4G Carbohydrates, 0G Fiber, 4G Sugar, 0G Protein: 20

RASPBERRY ONIONS: Pickled

Nutrition Per 1 ½ Once: Calories, 0G Fat, 0G Saturated Fat, 0Mg Cholesterol, 170Mg Sodium, 6G Carbohydrates, 1G Fiber, 4G Sugar, 1G Protein: 30

Nutrition

Serving: 1oz.

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