• Liz Talley - Urban Graze

Pickled Red Onions


Have extra red onions in your pantry? Try this! Terrific for sandwiches, tacos, or as a meat garnish.

1 red onion, cut in half lengthwise and very thinly sliced

1-2 cloves garlic (to your taste), cut in half

Salt and pepper

1/3 c. apple cider vinegar

Place the onion in a steam basket and add to a boiling pot of salted water.

Blanch quickly –about 1 minute. Remove, rinse and drain.

Place onions in a bowl and season with salt and pepper. Add enough water to just cover the onion slices. Cover bowl with plastic wrap and allow to stand at room temperature for 2-4 hours.

Transfer to a jar and refrigerate. They will keep for several weeks.

Recipe created or adapted by Liz Talley, Urban Graze

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