Raspberry Pickled Onions are a crisp, fresh topping for sandwiches, salads or tacos.
Course Side Dish
Keyword Side Dishes
Ingredients
For Raspberry Vinegar:
1cupfrozen raspberries
2cupsvinegar
For Pickled Raspberry Onions:
½cupRaspberry Vinegar
1teaspoonolive oil
2tablespoonssugar
2teaspoonssaltkosher
1poundonionssweet, peeled, and julienne
1cupfrozen raspberriespartially 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.