Pickled Pink Onions
Yields a little more than a pint, or about 6 servings1 large red onion, sliced into thin half moons or rings
1 cup cider vinegar
1/4 cup sugar
1 teaspoon whole black peppercorns
2 bay leaves
1 star aniseCombine all ingredients in a non-reactive stainless steel pot. Cover, bring to a boil, reduce heat and simmer for 30 minutes. Let cool then pack into a clean glass jar, cover and store in the refrigerator for up to 3 weeks.
This recipe was published @ https://cookingwithmichele.com/2010/03/pickled-pink-onions/
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