• 60013d49e0d05d71868159c8ed0dd229

Diamond Peak Pickled Red Onion

Very easy to make ahead and bring along to serve with cheese and crackers, toss into salads, top roasted meat, or add to anything that needs a sweet/tart bite to it. The red onion makes a lovely pink color and the recipe is incredibly quick and easy. This one is from a Mollie Katzen vegetarian cookbook recipe reprinted in Epicurious, but it's a traditional recipe with various enhancements, like lightly steamed carrot slices or broccoli stem match sticks. These keep indefinitely (or perhaps we just eat them before they can deteriorate).

Prep
Cook
Serves 8people
Ingredients
1
large red onion
3
tbsp vinegar
2
tsp sugar or light colored honey
1/4
tsp salt
Directions
1.
Put on a kettle of water to boil. Cut the onion into very thin slices and place it in a colander in the sink.
2.
In a bowl large enough to comfortably fit all the onion, combine the vinegar, sweetener, and salt and whisk until blended.
3.
Pour the boiling water over the onion and shake to drain. (It's fine if a little water still clings.)
4.
Add the onion to the vinegar solution and stir to coat.
5.
Let it sit for at least an hour or up to several days, covered and refrigerated, occasionally stirring and/or shaking to allow maximum exposure to the liquid. Store in a jar with a tight-fitting lid in the refrigerator.

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