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Baroo's rose onion pickles

Time 45 minutes
Yields Makes about 1 quart drained pickled onion
Baroo’s rose onion pickles
(Rick Loomis / Los Angeles Times)

Dashi

1

Combine the kombu and water in a saucepan and bring to a simmer over medium heat. Remove the kombu and bring the liquid to a simmer. Remove from heat. Add the shiitake mushrooms and trimmings and simmer very gently for 5 minutes. Remove from heat and strain the solids, discarding them. This makes about 1 quart dashi, more than is needed for the remainder of the recipe. The dashi will keep, covered and refrigerated, up to 5 days.

Rose onion pickles

1

In a nonreactive pot, combine the maple syrup, vinegar, wine, dashi, rose water, peppercorns and leaf. Whisk in the salts. Bring to a boil over high heat, and then remove from heat.

2

Pour the hot liquid over the onions in a nonreactive container, and weight the onions down so they are completely submerged. Cover the container with cheesecloth or a towel, and keep in a cool, dry place for 1 to 2 days to quickly pickle the onions. Afterward, cover and refrigerate until ready to use.

3

The pickles are best if used within 1 week, but will keep, covered and refrigerated, up to 1 month.

Adapted from a recipe by chef Kwang Uh of Baroo restaurant in Los Angeles.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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