Pickled Red Onions
photo by Food.com
- Ready In:
- 10mins
- Ingredients:
- 3
- Yields:
-
1 jar
ingredients
- 2 red onions, sliced
- 1 cup cider vinegar
- 1 teaspoon salt
directions
- Blanch 2 sliced red onions in a small saucepan of boiling water to cover for 1 minute and drain in a colander.
- Then return them to the pan and add a cup of cider vinegar, a teaspoon of salt, and just enough cold water to barely cover the onions.
- Bring to a boil over high heat and simmer the onions 1 minute.
- Transfer the onions and brine to a glass jar and chill.
- The onions will turn the color of a pink piñata and will get crisp as they cool.
- They'll keep for weeks in the refrigerator.
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Reviews
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This was really good. :yummy: Mine doesn't look as pretty though. I expect because my slices weren't uniform, but I doubt it made any difference to the taste. Oh...I also threw in some peppercorms...just a few. These went really well with the recipe #222371 we had tonight. Thanks for a great recipe. *UPDATE* Aug 23/08 Made again today. Actually, I probably make this every second month or so. This is always in my fridge. Such a terrific recipe. Everyone should give it a try. I was a little disappointed that it can't be 'canned', but it's so easy and quick to make it really isn't a bother at all. This time I added 1/2 tsp red pepper flakes and 15 grinds from the pepper mill! Thanks again Juenessa
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These are wonderful and so easy to make! I did toss in a few crushed red pepper flakes to satisfy our craving for heat. Right after they cooled, I made a sandwich of your recipe #213870 and topped it with these onions. SUPER! These will find a permanent home in my fridge. Thanks for sharing your recipe!
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What a great way to serve this wonderful vegetable! The onions are delicately flavourful and very pretty. DH had his as a side with baked chicken legs, and insisted that there always be a jar in the fridge. I had mine with baked chicken breast, but added a dollop of sour cream and lots of fresh ground black pepper. Thank you for a real taste treat. Can hardly wait to try them on a corned beef or liverwurst sandwich!
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<p>I am a native Texan and have lived in North Texas all my life. <br />I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014! <br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15. <br /><br />And then there's my little girls, Daisy & Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo.<br /><br /><br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <br /><br /><img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <br /><br /><img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /></p>