Ever wander those endless aisles of condiments at the grocery store and wish you had the budget to stock up on a few fancy-looking relishes and pickles?
Problem is, when you pick up a top-shelf condiment, you’re really paying for packaging, distribution and advertising. Forget it and make your own. Easily.
This Turkish take on agrodolce (sweet and sour) finally gives you a use for that bottle of rosewater that was re-gifted to you earlier this year.
Pickled Onions in Rose Vinegar
From “Turquoise,” by Greg and Lucy Malouf.
Ingredients
3 ounces red wine vinegar
1/2 teaspoon sea salt
1 teaspoon mild honey
2 large red onions, cut into rings
Splash of rose water
Directions
In a bowl, stir the vinegar, salt and honey until the salt and honey have dissolved. Add the onion rings and toss thoroughly, then leave to macerate for an hour. Just before serving, add a splash of rose water.
