Pickled Red Onions

By Carrie Floyd, from the Culinate Kitchen collection

Introduction

This recipe from The Greens Cookbook is an easy one to throw together. I like the onions with smoked trout or salmon, as well as added to a sandwich.

Ingredients

Steps

1. Place sliced onions in a colander and separate into rings. Pour boiling water over onions, then rinse with cold water under the faucet.
2. In a small-to-medium bowl, mix together the vinegar, cold water, peppercorns, and bay leaves. Add onions to bowl, submerging the onions in the vinegar mixture, then cover. Refrigerate at least 1 hour before serving.

This content is from the Culinate Kitchen collection.