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Pickled Red Onions

  • Prep Time: 5 minutes
  • Total Time: 15 minutes plus time to sit
  • Yield: 1 1/2 cups


  • 1 1/2 cups diced red onion
  • 1/3 cup white distilled vinegar
  • 1 ounce sugar
  • 1/4 teaspoon salt


  • In a small saucepan bring sugar, vinegar and salt to a boil. Pour the mixture over the red onions and let cool to room temperature. Refrigerate for 24 hours before using. The pickled onions can be kept in the refrigerator for up to 3 months.


Recipe Details