Enjoy our Farmers Market Recipes
Pickled Onions
Submitted by: Bart Henshaw on July 24, 2008
Author: Adapted from Moosewood Cookbook by Mollie Katzen Spectacular
1 cup cider vinegar
1 cup water
Up to 3 tablespoons brown sugar
1 teaspoon salt
1 teaspoon whole peppercorns
Bring a teakettle full of water to a boil. Place 4 medium onions, very thinly sliced, in a colander in the sink.
Slowly pour all the boiling water over them. They will wilt slightly
Drain well and transfer to the bowl of marinade.
Cover and allow to marinate, refrigerated or at room temperature, for at least several hours.
Store in the fridge and use with bean salads, on sandwiches, in an antipasto dish, on top of homemade pizza, with eggs, or in any creative way you like.
10 minutes to prepare. Yield about 4 cups. They keep practically indefinitely.
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