by Millie Bentley
Greetings. Some years ago one of my sister-in-law’s give me a recipe for pickled red onions. I loved the results and it was so fast and easy. Unfortunately all my recipes are still in Bethel, so I was very happy to come across this one which I’ll share with you today.
Easy pickled red onions
One red onion peeled and cut vertically in half, then each half is sliced into about 1/8 inch slices
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup apple cider vinegar
1/3 cup water
Peppercorns, red pepper flakes, fennel seeds or other pickling spices as desired
Place sliced onions in a strainer and pour boiling water over the onions. Place onions in a pint Mason jar. Mix all brining ingredients in a small pan. Stir to melt the sugar and salt. Heat for one minute and pour over the onions in the jar, completely submerging the onions. Let rest in the refrigerator a half hour before serving, or keep in the refrigerator for up to one week.
Delicious. Until next week, dear reader, vaya con Dios.