Pickled Red Onions
Pickled red onions provide a tang and brightness to a dish. Although these can be eaten after pickling for only an hour, they're best if left overnight.
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 cookingrestored.com.
Cooking tools:
- Chef's knife
- Cutting board
- Airtight container
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 1 large red onion, thinly sliced
- 3 garlic cloves, peeled
- 1 cup distilled white vinegar
- 1 cup water
- 2 1/2 tbsp sugar
- 2 tbsp kosher salt
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