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
  1. Pour the water into a small saucepan and bring to a boil.
  2. Thinly slice the red onion into half moons or rounds.
  3. Place the onion slices in the boiling water for 10 seconds.
  4. Drain the onions into a colander or sieve and them pack into a mason jar.
  5. Add the vinegar, sugar, salt, peppercorns, allspice berries, and rosemary to a saucepan and just bring to a boil, stirring to dissolve sugar.
  6. Pour the vinegar mixture into the jar of onions.
  7. 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/