Raspberry Pickled Onions
Recipe
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.
You Might Also Like
Nutrition Info
- 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
Write a Review