Pickled Red Onions

1. 1

   Combine the water, vinegar, sugar, salt, cayenne and herb in a one-quart stainless steel or glass bowl.

2. 2

   Place the sliced onions in a colander and run some very hot tap water over them for about 30 seconds.

3. 3

   Shake off excess water and immediately transfer to the bowl with the vinegar mixture.

4. 4

   Press the onions down a bit, although the liquid may not entirely cover them.

5. 5

   Cover with plastic wrap and store in refrigerator for two hours, until they turn bright pink violet.

6. 6

   They can be stored this way for two days; after that they become mushy.

7. 7

   Drain well before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.