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
All rights reserved©
