To jazz up any snack or salad, enjoy Mary’s newfound favorite condiment, pickled and preserved onions with toasted pine nuts and raisins. Delizioso!
| Level: | Easy |
| Total: | 1 day |
| Active: | 15 min |
| Yield: | about 1 1/2 cups |
Ingredients
- 1/2 red onion, thinly sliced
- 1/4 cup golden raisins
- 3 tablespoons toasted pine nuts
- 1 small sprig rosemary
- 3/4 cup (180 milliliters) red wine vinegar
- 2 teaspoons sugar
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
Instructions
- Add the onions, raisins, pine nuts and rosemary to a small nonreactive bowl (i.e. not metal) and toss to combine.
- In a small saucepan or skillet, combine the vinegar, sugar, 1 tablespoon salt and 1/4 teaspoon pepper and bring to a simmer over medium heat. Cook until the salt and sugar have dissolved, 1 to 2 minutes. Pour the hot vinegar mixture over the onion mixture, making sure to fully cover the onions. Set aside to cool completely to room temperature.
- Using a fine-mesh sieve, drain away the vinegar and transfer the onion mixture into a glass jar or lidded container. Cover completely with olive oil and store in the fridge for at least 1 day or for up to 3 days.
- Before serving, leave the jar on the counter for 30 minutes to allow the oil to liquify. Serve as a topping on crostini with seared or smoked salmon, as a side with chicken or pork, or as a relish on a cheese board.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 104 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 188 mg |
Reviews
Unusual and very delicious combination of ingredients. Absolutely outstanding served on crostini with my favorite Wisconsin award winning Roth cheese.
Made this yesterday as one of my appetizers! Yum! I didn’t have pine nuts so I sprinkled in some sunflower seeds…I love pickled onions and they were ready to eat after a short time to meld all the flavors. I toasted baguette slices then placed some Gorgonzola cheese on then topped with a mixture of pickled onions and raisins….it was a great combination of flavors. Thanks, Mary!