DallasCowpoke
500+ Posts
Great when chopped and mixed up with your red beans 'n rice ...
* 2-3 pounds tiny yellow onions (up to 1 inch diameter)
* 1 gallon cool water
* 1/4 cup salt
* 2 tablespoons crushed red pepper
* 2 teaspoons sweet basil
* 6 small bay leaves
* 1 quart distilled white vinegar
* 1 cup water
* 2 tablespoons liquid crab boil
* 2 drops red food coloring (optional)
Peel the onions and place in a glass or plastic container -- not metal! Mix the water and salt, pour over the onions and let soak overnight.
The next day, take clean canning jars and sprinkle some of the red pepper, basil and bayleaf on the bottom. Pack the onions to 1/3 level, then repeat in layers.
When the jars are packed, mix the vinegar, water, crab boil and food coloring (if desired) and pour over onions. Cap the jars and refrigerate for at least one week before using. If you increase the amount you're making, just maintain a 3:1 ratio of vinegar to water.
Chef Paul U. CEC CCE ACF
* 2-3 pounds tiny yellow onions (up to 1 inch diameter)
* 1 gallon cool water
* 1/4 cup salt
* 2 tablespoons crushed red pepper
* 2 teaspoons sweet basil
* 6 small bay leaves
* 1 quart distilled white vinegar
* 1 cup water
* 2 tablespoons liquid crab boil
* 2 drops red food coloring (optional)
Peel the onions and place in a glass or plastic container -- not metal! Mix the water and salt, pour over the onions and let soak overnight.
The next day, take clean canning jars and sprinkle some of the red pepper, basil and bayleaf on the bottom. Pack the onions to 1/3 level, then repeat in layers.
When the jars are packed, mix the vinegar, water, crab boil and food coloring (if desired) and pour over onions. Cap the jars and refrigerate for at least one week before using. If you increase the amount you're making, just maintain a 3:1 ratio of vinegar to water.
Chef Paul U. CEC CCE ACF
