Receta: Cebolla roja en escabeche (rcomp 513)
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Ingredientes
- 2 lb. Markon Jumbo Red Onions
- 1 pt. Gordon Choice Red Wine Vinegar
- 1 qt. Tap Water
- ¼ c. Gordon Choice Granulated Cane Sugar
- 3 Tbsp. Coarse Kosher Salt
Preparación de la receta
- Slice the peeled, trimmed and halved onions to roughly 1/16″ and ensure they are completely separated and not sticking together to increase their surface area.
- Combine water, vinegar, sugar and salt in a sauce pot. Whisk until the sugar and salt are dissolved and bring to a boil.
- Add the onions to the boiling pickling liquid and stir to ensure they are coated and equally distributed. Allow the onions and pickling mixture to get back to a simmer, shut down and pull the pot off the heat.
- Pour the pickled onions into a Cambro container and allow to cool in refrigeration.
- Cover the storage container and refrigerate for 24 hours. Drain before use.
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Algo en lo que pensar.
La comida es lo primero.
Creemos en el poder de la buena comida: en su capacidad para unir a las personas y hacer que los momentos sean especiales.
