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–+ servings
Photo by Olga Miller
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PICKLED RED ONIONS

Course: Canned, Pickled & Preserves
Servings: 8 servings
Author: Lara Ritchie, culinary director, Nothing to It! Culinary Center in Reno

Ingredients

  • 2 small red onions peeled and sliced into thin rings
  • ½ cup white vinegar
  • ½ cup fresh lime juice about 4 limes
  • 1 tablespoon sugar
  • Salt and freshly cracked black pepper to taste

Instructions

  • In a small bowl, combine all ingredients. Cover and refrigerate until onions have turned a bright pink color, about 30 minutes. The onions will keep, covered and refrigerated, for about 2 weeks.
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