Pickled Red Onions

These pickled red onions are a great addition to any panini. You can find this recipe in Scott Conant's "Bold Italian."

  • Yield: Makes about 1 1/2 cups
Pickled Red Onions

Source: The Martha Stewart Show, July Summer 2007


  • 2 medium red onions, thinly sliced crosswise
  • 1 cup red-wine vinegar
  • 3 teaspoons coarse salt


  1. Mix all ingredients together in a medium bowl with 1 cup water. Refrigerate, covered, for at least 8 hours and up to 1 week.


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