Pickled Red Onions

Pickled Red Onions

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Vicki Butts (lazyme)

By
@lazyme5909

Any leftover onions would be delicious layered in a chicken, turkey, pork, or roast beef sandwich.

This is actually a Russian recipe, but there is no category for that so it's listed under Eastern European.

Rating:

☆☆☆☆☆ 0 votes

Serves:
2 cups
Prep:
15 Min
Method:
No-Cook or Other

Ingredients

  • 1 large
    red onion, halved through core, thinly sliced crosswise
  • 1/2 c
    sugar
  • 1/2 c
    white wine vinegar
  • 1 1/2 tsp
    coarse kosher salt
  • 1 1/2 tsp
    whole black peppercorns
  • 1/2
    cinnamon stick

How to Make Pickled Red Onions

Step-by-Step

  1. Place onion slices in medium bowl. Bring next 5 ingredients to boil in heavy medium saucepan; pour over onions in bowl.
  2. Cover; cool to room temperature. Chill overnight.
  3. DO AHEAD: Can be made 3 weeks ahead. Keep chilled. Drain before serving.
  4. Per serving: 37.4 kcal calories, 0.0% calories from fat, 0.0 g fat, 0.0 g saturated fat, 0 mg cholesterol, 9.5 g carbohydrates, 0.2 g dietary fiber, 8.8 g total sugars, 9.3 g net carbohydrates, 0.0 g protein

Printable Recipe Card

About Pickled Red Onions

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Eastern European
Other Tag: Quick & Easy



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