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Out of this world goodness from Mother Earth!

by Bob Levin, *Eat Life Before Life Eats You!


Tuesday, March 20, 2018 [Last updated: 03/22/2018, 10:30 AM PST]

Proudly buying local and baking with products from Bob’s Red Mill.
Bob Levin, nominated membership with the “Heroes of the Mill” since Nov. 2014.

I’m an Italian-Jewish-American and jokingly remark that should I ever design a coat-of-arms it will include a
meatball and a matzo ball. Between baking and other activities I am writing my first tell-all book
“Motorcycle of the Soul” and a movie will follow. Hope you enjoy this recipe. Eat life before life eats you!

Vegetarian Mexican Pickled Red Onions


By Bob Levin
Ingredients:

● Red Onions………………………………………………………………………… (4-5 Large or 2 Lbs. Sliced Thin)


● Apple Cider Vinegar ………………………………………………………… … (3 Cups)
● Organic Sugar………………………………………………………………… … (1 Cup)
● Kosher Salt………………………………………………………………… ………. (1 Teaspoon)
● Cinnamon Stick…………………………………………………………………… (2 Pieces)
● Cloves………………………………………………………………………………… (4 Pieces)
● Bay Leaves………………………………………………………………… ………. (2 Pieces)
● Star Anise…………………………………………………………………………… (2 Pieces)
● Garlic ………………………………………………………………… …………….. (2 Large Cloves Halved)
● Red Pepper Seed………………………………………………………………… (1 Teaspoon)
● Peppercorns………………………………………………………………… …… (8 Pieces)
● Dried Oregano………………………………………………………………… … (2 Teaspoons)
● Lime………………………………………………………………… ………………… (1 Large Juiced)
● Jalapeño Pepper………………………………………………………………… (2 Disc Slices)
Notes: This recipe fills two quart Mason jars with Mexican Sweet Pickled Red Onions like those found
in the Yucatán Peninsula. They will turn bright pink after two days following the initial pickling
process. Feel free to change or vary the sugar and spice content (possibly add cardamom; etc.) and
use your personal choices of vinegar (white, apple cider, rice wine, red wine; etc).
Directions:
1st Evolution:
Boil salt, sugar and vinegar until the granules dissolve into a uniform mixture. Set aside
and allow the brine mixture to cool.

2nd Evolution:
Equally divide the flavoring ingredients into two quart Mason jars and pack both with
onion slices.

3rd Evolution:
Pour the cooled/still warm brine mixture into the Mason jars and try to cover the onions.
Don’t worry too much if the brine does not reach completely to the top of the Mason
jars. The onions will compact/shrink beneath the brine during the pickling process.

4th Evolution:
Place the Mason jars in the refrigerator for at least two days before opening. The onions
will pickle quickly and turn dark pink during the process.

On Day One (1) of Initial Preparation.


Two (2) Days after Initial Preparation.

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