Winter marinated onions cut in half rings
Description
A simple way to make a batch ahead. 1. Prepare the onion: peel it, trim the root and stem ends, then slice into thin half-moons. Peel and finely chop the hot pepper. 2. Blanch the prepared vegetables for 5 minutes (immerse in boiling water), then cool and pack into sterile jars. 3. Pour one cup of the blanching liquid (from the onion and pepper) into a separate small saucepan, add vinegar and salt, stir, and bring to a boil. 3. Pour the marinade over the onion in the jars and seal with lids. This onion will keep in the refrigerator for a couple of months; it stays crisp, the natural bitterness mellows slightly, and the flavor becomes spicy yet pleasantly sweet. Red onion is also good for winter preserving with this recipe—it has a bolder flavor and keeps a bit longer. Serve at the table or store in the pantry.