Raspberry Pickled Onions
Raspberry Pickled Onions are a crisp, fresh topping for sandwiches, salads or tacos.
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.
Tried this recipe?Mention @red_raspberries or tag #red_raspberries!
