{"id":21132,"date":"2011-07-28T20:08:05","date_gmt":"2011-07-29T00:08:05","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=21132"},"modified":"2011-07-28T20:09:13","modified_gmt":"2011-07-29T00:09:13","slug":"spicy-pickled-red-onions%e3%81%a1%e3%82%87%e3%81%a3%e3%81%b4%e3%82%8a%e3%82%b9%e3%83%91%e3%82%a4%e3%82%b7%e3%83%bc%e3%81%aa%e8%b5%a4%e7%8e%89%e3%83%94%e3%82%af%e3%83%ab%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=21132&lang=en","title":{"rendered":"Spicy Pickled Red Onions
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\"\"<\/a><\/p>\n

Spicy Pickled Red Onion<\/strong>
\nJuly 24, 2011<\/em><\/p>\n

I was looking forward to experiencing great authentic Mexican dishes such as tacos and enchiladas when we visited New Mexico this month. But the food I actually fell in love with was the spicy pickled red onion that seemed to come with every dish we encountered, sitting on the corner of the plate. <\/p>\n

Here is the pickled red onions I made myself last weekend. I’m not sure how authentic the ingredients may be but these were pretty tasty.<\/p>\n

Spicy pickled red onion: red onion, vinegar, sugar, salt, bay leaf, whole cloves, crushed red pepper<\/p>\n

\"\"<\/a><\/p>\n

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\n\uff12\uff10\uff11\uff11\u5e74\uff17\u6708\uff12\uff14\u65e5<\/em><\/p>\n

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\n
\n\"\"<\/a><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Spicy Pickled Red Onion July 24, 2011 I was looking forward to experiencing great authentic Mexican dishes such as tacos and enchiladas when we visited New Mexico this month. But the food I actually fell in love with was the spicy pickled red onion that seemed to come with every dish we encountered, sitting on […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-21132","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21132","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21132"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21132\/revisions"}],"predecessor-version":[{"id":21200,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21132\/revisions\/21200"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21132"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21132"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}