Pickled Red Onions
Easy to make, these onions make a great condiment for bagels, bean soups and burgers. You'll need 2 pint-sized glass jars with lids to make this recipe. These onions keep well, covered and chilled, for up to 5 days.
PREP TIME
5 minutes
COOK TIME
5 minutes
Ingredients
1 large red onion, peeled, ends removed and sliced thinly
1 1/2 cups white or red wine vinegar
3/4 cups white sugar
Pinch of ground allspice (optional)
1 1/2 cups white or red wine vinegar
3/4 cups white sugar
Pinch of ground allspice (optional)
Directions
Pack onion slices tightly into one or two glass pint jars. Set aside.
In a saucepan, heat vinegar and sugar on low heat just until the sugar is dissolved. Keep your eye on the mixture because the sugar burns fast. Once dissolved, pour liquid over onions, covering the tops of the onions. Let stand, uncovered, until the onions cool then put the lids on the jars. Let stand for at least 4 hours before using.
In a saucepan, heat vinegar and sugar on low heat just until the sugar is dissolved. Keep your eye on the mixture because the sugar burns fast. Once dissolved, pour liquid over onions, covering the tops of the onions. Let stand, uncovered, until the onions cool then put the lids on the jars. Let stand for at least 4 hours before using.
Looking for inspiration? Try these recipes:
Easy Rice Pilaf
Mediterranean Barley Salad
Spanish Chicken with White Beans
