Adapted from Heart of the Artichoke and Other Kitchen Journeys by David Tanis (Artisan 2010)
Richly yellow from turmeric-infused pickling liquid, Pickled Onions pair well with terrines and roast meats. They’re addictive when served with Pork and Chicken Liver Terrine. Make at least 24 hours before serving and store in refrigerator for up to a month.
- 1 large yellow onion
- 2 cups water
- 1 Tbsp. salt
- 2 tsp. turmeric
- 3 whole cloves
- 2 whole allspice berries
- 1/2 cup rice wine vinegar
- 3 sprigs thyme
- 2 bay leaves
- 1/4 cup sugar
Cut onions in half, slice into thin half moons, and cut in half again to make quarter rounds. Put in clean, wide-mouth, large jar.
Put all remaining ingredients in saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Pour hot liquid over onions. Cover jar loosely and let cool to room temperature. Tighten jar lid and refrigerate until ready to use.
