Pickled Red Onions
Thanks to Pigs Eatin’ Ribs, a small corner of Northern Michigan’s food scene has edged its way toward the savory succulence of southern-style barbecue. Try their ridiculously delicious recipes:
- Roasted Sweet Corn Succotash
- Blue Cheese Jalapeño Coleslaw
- Slow-Smoked St. Louis Style BBQ Ribs
- Grilled Pork Chops with Fresh Herbs and Smoked Garlic
4 red onions, thinly sliced 1 cup white wine vinegar 2 cups apple cider vinegar ¼ cup honey 1 cup granulated sugar tablespoon salt 1 teaspoon freshly ground black pepper 1 sprig fresh thyme 1 bay leaf
Combine all ingredients in a medium saucepot, bring the mixture to a boil and reduce to simmer. Simmer on low heat until onions are soft and translucent, approximately 1 hour. Remove onions from stove, transfer to a glass container and allow them to cool in the refrigerator.