Quinndulgences

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Quinndulgences

Quinndulgences is the online cookbook of the Quinn Family. Now that we six Quinn kids have grown bigger stomachs, developed more finely-tuned tastebuds, and begun exercising our culinary creativity in the kitchen, we're constantly discovering and inventing delicious recipes, which can be found right here!

Now, we can't claim to be professional photographers (though perhaps professional eaters) and all photographs that appear on Quinndulgences were simply shot with our camera phones, unless otherwise stated.

To contact us or make a recipe suggestion, email us at quinns[at]mit[dot]edu.

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  • PICKLED RED ONIONS A great topper for salads, grilled goods, or just on its own, these pickled pink delights are such a fun summer treat! Ingredients: 1 large red onion 1 cup white vinegar 2 tablespoons granulated sugar pinch of salt optionally: cloves, garlic, bayleaf, allspice, chili pepper, or peppercorns Directions: Thinly slice the red onion. Mix vinegar, sugar, and salt in skillet. Bring to boil over medium heat. Add the red onion and combine until coated. Lower the heat and simmer for 5 minutes, or until the onions are limp and the pickling juice is pink. Let cool, and store sealed in jars. Yields approximately two cups.

    PICKLED RED ONIONS

    A great topper for salads, grilled goods, or just on its own, these pickled pink delights are such a fun summer treat!

    Ingredients:

    • 1 large red onion
    • 1 cup white vinegar
    • 2 tablespoons granulated sugar
    • pinch of salt
    • optionally: cloves, garlic, bayleaf, allspice, chili pepper, or peppercorns

    Directions:

    1. Thinly slice the red onion.
    2. Mix vinegar, sugar, and salt in skillet. Bring to boil over medium heat.
    3. Add the red onion and combine until coated. Lower the heat and simmer for 5 minutes, or until the onions are limp and the pickling juice is pink.
    4. Let cool, and store sealed in jars. Yields approximately two cups.

    Posted on August 15, 2009 with 1 note

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