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
Ingredients
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
Directions
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.
