Blood-Orange Cocktail Onions for Gibsons
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Martha Stewart Living, December 2012
- Yield Makes 1 1/2 cups
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Ingredients
- 1 cup blood-orange juice
- 3/4 cup white vinegar
- 2 teaspoons coarse salt
- 2 teaspoons fresh orange zest
- 1 1/2 cups (8 ounces) frozen pearl onions, thawed
Directions
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Bring juice to a simmer in a small pot, and simmer until reduced by half. Add vinegar, salt, zest, and onions, and gently simmer 10 minutes. Remove from heat. Let cool, then transfer to a glass jar with a tight-fitting lid. Refrigerate onions at least 8 hours before serving.
Cook's Note
Pickled onions can be refrigerated up to 6 weeks.
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