Top | Basics

Pickled Red Onions

(recipe, Carrie Floyd)

primary-image, l


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.


  1. 2 medium-size red onions, peeled and thinly sliced into rings
  2. 4 cups boiling water
  3. ⅔ cup rice-wine vinegar
  4. ⅔ cup cold water
  5. 10 whole black peppercorns
  6. 2 bay leaves


  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.