Poros Restaurant's Picklesburgh Recipes
Representatives from Poros restaurant stopped by Pittsburgh Today Live today to show off some recipes that are perfect for Picklesburgh!
Pickled Red Onions
Ingredients:
- 3 red onions
- .5c lemon juice
- .25c champagne vinegar
- 1T salt
Directions:
Peel and slice red onions and place in zip lock bag with remaining ingredients. Place in refrigerator for 24-36 hours. Remove onions from bag. Discard liquid. Serve onions chilled as side accompaniment.
Pickled Fennel
Ingredients:
- 3c champagne vinegar
- 2T coriander
- 1T fennel seed
- 4 each allspice
- 1 each bay leaf
- 1t Aleppo pepper
- .5t caraway seed
- 1.5c water
- 1 each star anise
- 1.5T salt
Directions:
Place ingredients in pot. Bring to a medium boil for 3-5 minutes. Remove from heat and cool in liquid. Chill in refrigerator overnight.
Pickled Cherries
- 2c pitted cherries
- 2c apple cider vinegar
- .5c sugar
- 1 cinnamon stick
- 4 mint leaves
- 1t cardamom
- 1T pink peppercorns
Directions:
Bring vinegar and sugar to a boil with cinnamon stick, mint, cardamom and pink peppercorns. Add pitted cherries. Let simmer 3 minutes. Remove from heat and chill in refrigerator.