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
| 2 | medium-size red onions, peeled and thinly sliced into rings |
| 4 | cups boiling water |
| ⅔ | cup rice-wine vinegar |
| ⅔ | cup cold water |
| 10 | whole black peppercorns |
| 2 | bay leaves |
Steps
- Place sliced onions in a colander and separate into rings. Pour boiling water over onions, then rinse with cold water under the faucet.
- 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.
There are no comments on this item
Add a comment
Unrated