Pickled Red Onions

Submitted by lazyme

"Any leftover onions would be delicious layered in a chicken, turkey, pork, or roast beef sandwich. From Bon Appetit, January 2010."

 

• Ready In: 30mins
• Ingredients: 6
• Yields: 2 cups

ingredients

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

directions

1. Place onion slices in medium bowl.
2. Bring next 5 ingredients to boil in heavy medium saucepan; pour over onions in bowl.
3. Cover; cool to room temperature.
4. Chill overnight.
5. DO AHEAD: Can be made 3 weeks ahead. Keep chilled.
6. Drain before serving.

Reviews

[K9 Owned]

Spot on! These are great and so easy to do. I told DH that they keep for 3 weeks and he looked at me picking at the bowl and said "Not likely". lol. I'm going to hide them at the back of the fridge because I know that they will just improve over time. Thanks for posting! Made for Culinary Quest 2014

 

[Starrynews]

Great onions! They pack a nice punch of flavor, great alone or complimenting other foods. Thanks for sharing! Culinary Quest '14

 

[DailyInspiration]

Delish! Love the marinating liquid and red onions are my absolute fav. I had to use a mix of white & black peppercorns which also had allspice added to them. Along with the cinnamon, it will be a great flavor combination. Made for the Culinary Quest - Russia 2014.