|
|
Chefs Anne and David Gingrass Makes about 4 pints Ingredients 4 cups Red onions 2 cups Rice wine vinegar 2 cups Red wine vinegar 1 cup Sugar 2 pc Star anise 2 each Bay leaves 20 each Black peppercorns 20 each Szechuan peppercorns 2 each Chilies Preparation Peel onions and slice about 1/8" thick on a slicer across the grain. Combine all other ingredients and bring to a boil. Remove from the fire and add the onions. Allow to sit at room temperature until cool and then refrigerate. |
| Ask a Chef Community Forum | Calculators Weight/Fluid/Temp |  | Culinary Guru 12,700 Item Database | Printer Friendly Remove Images/Color |
Copyright © 1999-2007Chef2Chef, LLC All rights reserved. Chef2Chef® and ChefToChef® are registered trademarks of Chef2Chef, LLC. All brand names and product names used on this Web site are trade names, service marks, registered trademarks of their respective holders. Click here to review Our Privacy Policy and Terms of Service - To report Problems, provide Comments or Suggestions, please Click Here