Pickled Red Onion

Submitted By Jeff

Ingredients: 
• 1 pound red onions, thinly sliced
• 1 cup white vinegar
• 1 teaspoon cracked black pepper
• 1 teaspoon roughly chopped cumin seeds
• 1 teaspoon dried oregano
• 4 cloves garlic, sliced
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1 beet, trimmed, peeled, and cut into 8 wedges
1. Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside.
2. Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer, and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes. Transfer the mixture to a container, cover, and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to a month

Glazed Pineapple Recipe

Ingredients:

1/4 cup honey

Juice of 2 limes (depending on how juicy they are)

1/2 tsp ground cinnamon

1/2 pineapple, cut into 3/4-inch thick rings, core removed

3/4 cup vanilla ice cream

Directions:

In a baking dish, mix together the honey, lime juice, and cinnamon. Place the pineapple slices in the glaze and let marinate two hours, turning occasionally.

Preheat a grill pan over medium heat.

Place the pineapple slices on the preheated grill. Grill on both sides until the glaze caramelizes and grill marks form, about two minutes per side.

To serve: Place the pineapple slices on individual plates and top with a scoop of ice cream. Drizzle the remaining honey syrup over the top.

Substitute peaches in this recipe, either way this is a delicious summer BBQ side or dessert!