Pickled Red Onions Recipe

Name: Pickled Red Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 2 1/2 quarts water; 5 medium red onions, thinly sliced; 1/2 cup extra-virgin olive oil; 10 bay leaves; 10 allspice berries; 6 marjoram sprigs; 1 1/2 tablespoons dried oregano, preferably Mexican; 1 teaspoon freshly ground pepper; 1/2 cup cider vinegar

Servings: persons

Kosher salt
2 1/2 quarts water
5 medium red onions, thinly sliced
1/2 cup extra-virgin olive oil
10 bay leaves
10 allspice berries
6 marjoram sprigs
1 1/2 tablespoons dried oregano, preferably Mexican
1 teaspoon freshly ground pepper
1/2 cup cider vinegar

1
In a large bowl, dissolve 2 tablespoons of salt in the water.
2
Add the onions, let soak for 10 minutes and drain well.
3
Heat the olive oil in a large skillet.
4
Add the onions, bay leaves, allspice, marjoram, oregano and pepper and cook over moderately high heat, stirring, until the onions are tender, about 10 minutes.
5
Remove from the heat and stir in the vinegar.
6
Season with salt and let cool.
7
Discard the allspice, marjoram and bay leaves before serving.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Kosher salt, 2 1/2 quarts water, 5 medium red onions, thinly sliced, 1/2 cup extra-virgin olive oil, and more.

Yes, Pickled Red Onions falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Red Onions

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