Favourite Pickled Red Onions
Favourite Pickled Red Onions recipe
Yield
4 servingsPrep
20 minCook
5 minReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
red onion
peeled and sliced thin |
|
| ¼ | teaspoon |
black peppercorns
|
|
| ¼ | teaspoon |
cumin seeds
|
|
| ½ | teaspoon |
oregano
mexican, dried |
|
| 2 | cloves |
garlic
peeled and halved |
|
| ¼ | teaspoon |
salt
|
|
| ⅓ | cup |
apple cider vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
red onion
peeled and sliced thin |
|
| 1.3 | ml |
black peppercorns
|
|
| 1.3 | ml |
cumin seeds
|
|
| 2.5 | ml |
oregano
mexican, dried |
|
| 2 | cloves |
garlic
peeled and halved |
|
| 1.3 | ml |
salt
|
|
| 79 | ml |
apple cider vinegar
|
|
Directions
Blanch the onion slices in boiling salted water for 45 seconds, then drain and place in a medium sized bowl.
Coarse grind the peppercorns and cumin in a mortar or spice grinder, and add to the onions.
Add the remaining ingredients plus enough water to barely cover. Stir well and let stand for several hours until the onions turn bright pink. Covered and refrigerated, the onions last several weeks.
