Pickled Onion Slices

Name: Pickled Onion Slices
Yield: Makes about 2 cups
Ingredients: 1/2 cup white-wine vinegar; 1/4 cup sugar; 1 bay leaf; 1/4 teaspoon whole black peppercorns; 1/2 teaspoon coarse salt; 1 large white or red onion (about 12 ounces), very thinly sliced (about 2 cups)

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Use these to top our Blue Cheese, Potato, and Green-Apple Danish Sandwiches, as well as our Salami Danish Sandwiches.

Martha Stewart Living, January 2007

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Yield:

Makes about 2 cups

Ingredients

1/2 cup white-wine vinegar
1/4 cup sugar
1 bay leaf
1/4 teaspoon whole black peppercorns
1/2 teaspoon coarse salt
1 large white or red onion (about 12 ounces), very thinly sliced (about 2 cups)

Directions

Step 1
Stir vinegar, 1/4 cup water, the sugar, bay leaf, peppercorns, and salt in a saucepan. Bring to a boil. Add onion; return to a boil. Cook, stirring, 30 seconds. Remove from heat; let cool completely.

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Cook's Notes

Onion slices can be refrigerated in their liquid in an airtight container up to 2 weeks.

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Pickled Onion Slices

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Pickled Onion Slices

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Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Pickled Onion Slices