Pickled Red Onions
By Carrie Floyd, from the Culinate Kitchen collection
| Yield | 2 cups |
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.
This content is from the Culinate Kitchen collection.