Pickled Onions
- 1 Medium-sized Red Onion
- 3 C. Water
- ¾ C. Apple Cider Vinegar
- 3 tablespoons Sugar
- 1 teaspoon Salt
- 6 Peppercorns
- 5 Allspice Berries
- 1 small sprig Rosemary
- Pour the water into a small saucepan and bring to a boil.
- Thinly slice the red onion into half moons or rounds.
- Place the onion slices in the boiling water for 10 seconds.
- Drain the onions into a colander or sieve and them pack into a mason jar.
- Add the vinegar, sugar, salt, peppercorns, allspice berries, and rosemary to a saucepan and just bring to a boil, stirring to dissolve sugar.
- Pour the vinegar mixture into the jar of onions.
- Seal the jar with a lid and keep refrigerated, up to 2 weeks.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/04/23/pickled-onions/
3.2.2925