Pickled Red Onions
By
Vicki Butts (lazyme)
@lazyme5909
6
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.
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
- 1Place onion slices in medium bowl. Bring next 5 ingredients to boil in heavy medium saucepan; pour over onions in bowl.
- 2Cover; cool to room temperature. Chill overnight.
- 3DO AHEAD: Can be made 3 weeks ahead. Keep chilled. Drain before serving.
- 4Per 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
About Pickled Red Onions
Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Eastern European
Other Tag: Quick & Easy
