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March 24, 2021
I have been making this recipe for a couple of years. You may already know that I really like Bobby Flay, and of course his Pickled Red Onion Recipe is great. We like hamburgers topped with pickled onions, or we like to serve them with Pork Cutlets!
2 large red onions, peeled and thinly sliced
1 tablespoon olive oil
3 cups red wine vinegar
1/4 cup olive oil
2 tablespoons sugar
6 whole black peppercorns
4 sprigs fresh thyme
Place the vinegar, 1/4 cup of olive oil, sugar, peppercorns and thyme in a large noncorrosive saucepan and bring to a boil.
Add the onions to the hot liquid and simmer for 5 minutes.
Remove the pot from the heat and allow the onions to steep for at least 2 hours or overnight.
Put in a ball jar and put in the refrigerator for at least 24 hours. When ready to serve, drain the liquid and top with thyme.
Taste the difference that natural raising and humane treatment can make to the taste of pork. 100% bred, raised and processed in the United States!