Pickled Red Onions Recipe - Cooking Index
Pickled Red Onions Recipe - Cooking Index
| 1 cup | 237ml | Cider vinegar |
| 1 cup | 237ml | Water |
| 3 tablespoons | 45ml | Brown sugar |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Whole peppercorns |
| 4 teaspoons | 20ml | Red onions - very thinly sliced (medium) |
Fill a tea kettle with water and bring to a boil. Combine vinegar, water, sugar, salt and peppercorns in a medium-sized bowl and stir until the sugar is dissolved.
Place the onion slices in a colander in the sink and slowly pour all the boiling water over them. They will wilt slightly. Drain well and transfer to the waiting marinade. Cover and let marinate for several hours either in the fridge or at room temperature.
Keep in the refrigerator and use as needed. Also can be used in antipastos or on top of pizza. They keep for a very long time.
This recipe yields ??
Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt
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