Pickled Red Onions | Edible Bozeman
Discover how to brighten your summer dishes with Amy Andrews' pickled red onions recipe. Perfect for sandwiches, salads, and grilled fare; lasts up to three weeks in the fridge.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ediblebozeman.com.
Ingredients
- ¾ cup white vinegar or white wine vinegar
- 3 tablespoons granulated sugar
- Pinch salt
- 6 whole black peppercorns (optional)
- 6 whole cloves (optional)
- 1 red onion, peeled, halved, and thinly sliced into half-rings
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