PICKLED RED ONIONS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Poe Estate in Justin, Texas in 1987. 1 cup cider vinegar 1 cup water 3 tablespoons brown sugar 1 teaspoon salt 1 teaspoon whole peppercorns 4 medium red onions very thinly sliced Fill a tea kettle with water and bring to a boil. Combine vinegar, water, sugar, salt and peppercorns in medium bowl. Stir until sugar is dissolved. Place onion slices in a colander in sink and slowly pour all the boiling water over them. They will wilt slightly. Drain well and transfer to waiting marinade. Cover and let marinate for several hours at room temperature. Keep refrigerated and use as needed.

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