WEEKDAYS 1e|12c|p

Carla Hall's Pickled Red Onions

Carla Hall
1 to 30 min

The perfect compliment for all the goodies coming off the grill this summer.

  • Ingredients
  • step-by-step directions
Carla Hall's Pickled Red Onions
  • 1 pound red onions (about 2 medium or 1 large) thinly sliced, 1 1/2 cups white vinegar, 1/2 cup sugar, 1 bay leaf, 2 garlic cloves smashed, 1 teaspoon mustard seeds, 1/2 serrano chili thinly sliced
  • Blanch the red onions in a saucepan of boiling water for 2 minutes.  Drain in colander.
  • While the water is coming to a boil, in a separate saucepan combine the vinegar, sugar and spices.  Bring to a boil, reduce heat to a simmer, cover and simmer for 5 minutes.
  • Add blanched, drained onions to the vinegar mixture.  Simmer for 1 minute.  
  • Transfer to a glass jar.  Allow to stand until cooled.  Onions will keep several weeks refrigerated. 
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