Pickling, that is.
This is a recipe from BBQ Guru Steven Raichlen's book The Barbecue! Bible.
Since seeing Alton Brown's Good Eats show on pickling I've been interested in pickling. So Sunday morning, while I was throwing together the ribs, I made a quick batch of there pickles.
Now hardly being an expert on the technique, let me say that I'm not even sure this recipe involves fermentation or its just more of an infusion. Can anyone clear that up?
Pinted-Up Pickled Onions
All I know is that it was quick and easy, and the onions turned out quite tasty.