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Pickled Red Onions
(recipe, Carrie Floyd)
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.
- 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
- 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.