Pickled Red Onions

Chefs: Ryan Fleener, Wyatt Brege

Yield: 4 quarts

Ingredients:

  • 1 Quart White Wine Vinegar
  • 1 Quart Water
  • 1/4 Cup Kosher Salt
  • 1/4 Cup Granulated White Sugar
  • 1 ounces Oregano
  • 1 ounces Black Peppercorn
  • 1/2 ounce Crushed Red Pepper Flakes
  • 1/3 Cup Lemon Juice

Directions:

Jullien red onion until a 4 Quart container is full. Add all other ingredients to a large stock pot. Bring to a boil and strain the brine from the mixture with a chinois into onions. Let cool to room temperature.