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Bon Appétit

Pickled Red Onions

By Andrew Chase and Erwin Schrottner

4.7

(12)

Image may contain Confectionery Food and Sweets
Pickled Red OnionsNigel Cox

Any leftover onions would be delicious layered in a chicken, turkey, pork, or roast beef sandwich.

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

1 large red onion, halved through core, thinly sliced crosswise
1/2 cup sugar
1/2 cup white wine vinegar
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons whole black peppercorns
1/2 cinnamon stick

Preparation

  1. Step 1

    Place onion slices in medium bowl. Bring next 5 ingredients to boil in heavy medium saucepan; pour over onions in bowl. Cover; cool to room temperature. Chill overnight.

  2. Do Ahead

    Step 2

    Onions can be pickled 3 weeks ahead. Keep chilled. Drain before serving.

Nutrition Per Serving

Per serving: 37.4 kcal calories
0.0% calories from fat
0.0 g fat
0.0 g saturated fat
0 mg cholesterol
9.5 g carbohydrates
0.2 g dietary fiber
8.8 g total sugars
9.3 g net carbohydrates
0.0 g protein
#### Nutritional analysis provided by Bon Appétit
TagsCondimentRed OnionOnionRoot VegetableVegetableCinnamonHerbs & SpicesSideGluten FreeDairy FreeNut FreeVegetarianVeganMake AheadQuickEasyPickle & PreserveBon Appétit
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