Pickled Onions
Ready In: 15 mins
Yields: 1 1/4 cups
Ingredients
- 1⁄2 cup sherry wine vinegar
- 1 teaspoon sugar
- 1⁄4 teaspoon dill seed
- 1⁄4 teaspoon salt
- 2 cups thinly sliced red onions
Directions
- In a saucepan, combine vinegar, sugar, dill and salt and bring to a boil.
- Place red onions in an airtight container. Pour vinegar mixture over top. Let cool to room temperature. Refrigerate overnight or up to 3 days.
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