Pickled Red OnionsNigel Cox
Any leftover onions would be delicious layered in a chicken, turkey, pork, or roast beef sandwich.
Recipe information
Yield
Makes about 2 cups
Ingredients
1 large red onion, halved through core, thinly sliced crosswise
1/2 cup sugar
1/2 cup white wine vinegar
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons whole black peppercorns
1/2 cinnamon stick
Preparation
Step 1
Place onion slices in medium bowl. Bring next 5 ingredients to boil in heavy medium saucepan; pour over onions in bowl. Cover; cool to room temperature. Chill overnight.
Do Ahead
Step 2
Onions can be pickled 3 weeks ahead. Keep chilled. Drain before serving.
Nutrition Per Serving
Per serving: 37.4 kcal calories
0.0% calories from fat
0.0 g fat
0.0 g saturated fat
0 mg cholesterol
9.5 g carbohydrates
0.2 g dietary fiber
8.8 g total sugars
9.3 g net carbohydrates
0.0 g protein
#### Nutritional analysis provided by Bon Appétit
