Pickled Linguiça and Onions
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Pickled Linguiça and Onions
Pickled Linguiça and Onions
1 tbsp. whole mustard seeds
1 tbsp. coriander seeds
1 tbsp. fennel seeds
2 cups cider vinegar
1/2 cup sherry vinegar
3/4 cup Dogfish Head 60 Minute IPA
1/2 cup water
2 tbsp. brown sugar
1 tsp. sea salt
1/2 tsp. red pepper flakes
2 bay leaves, coarsely crushed
1 cup thawed pearl onions
1 (11- oz.) package mild or hot linguica, sliced diagonally 1/4-inch thick

Prep: 15 minutes, Cook: 10 minutes, Marinate: 1 to 2 days, Serves: 10

1. Toast seeds in a small skillet over medium heat for 1 minute or until fragrant, swirling skillet to avoid scorching.

2. Place in a small saucepan with vinegars, beer, water, brown sugar, salt, pepper flakes and bay leaves and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and stir in onions; let cool.

3. Add linguiça to mixture; cover and refrigerate for at least 1 day or up to 2 days. Serve with toothpicks.

Nutritional Information:
141 calories, 5 g protein, 9 g total fat (3 g sat.), 6 g carbohydrate, 1 g fiber, 4 g sugar, 22 mg cholesterol, 462 mg sodium, 3 points