2 to 3 Red onions, cut into thin half-moon slices
1/2 Cup Umeboshi plum vinegar
Juice of 1 lemon
1/2 Cup mirin
Bring a large pot of spring or filtered water to a boil. Quickly blanch the onions by dipping them into the water and immediately draining them. Pat dry and place into a bowl. Add the vinegar, lemon juice and mirin and stir gently to combine. Set aside for 45 minutes to marrinate before usuing. This light pickle will keep, refridgerated, for several days in a sealed jar, in it’s pickleing liquid.
–I have a pickle press, so I used it with this recipe. These onios are great on beans, in a salad or sandwitch.
Next week – Veggies, sea vegetables and desert!
–Day 29-Parsnip,Fennel Puree
-Day 30-Arame Cucumber Salad
-Day 31- Chocolate Sesame Cups
All recipes are printed with permission from Christina Pirello