Gilled Pickled Red Onion

 

From Chef Melissa Cookston

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1 medium red onion

1 teaspoon olive oil

1-1/2 cups apple cider vinegar

2 cloves garlic, lightly crushed

1 teaspoon black pepper

1/4 teaspoon cayenne pepper or to taste

1/2 teaspoon cumin seeds, lightly crushed

1 teaspoon kosher salt

1/4 cup sugar

 

Cut onions in half lengthwise, leaving root intact. Remove peel. Lightly coat with olive oil and place on hot grill. Also, to cook for 2-3 minutes until grill marked. Remove from grill and allow to cool.

 

In a medium saucepan over a hot zone on the grill (or use the stove top) add vinegar, garlic, black pepper, cayenne, sugar, salt and cumin. Bring to a boil and reduce to a simmer while whisking to ensure sugar is dissolved.

 

Slice red onion into very thin slices (julienne.) Add onion slices to vinegar mix and allow to simmer for 10-15 minutes, or until onions are tender. Remove from heat.

 

Using tongs, place onions in jars, then pour liquid over them. Store in fridge for up to two weeks.