Pickled Onions

Use these quick pickled onions on grilled cheese sandwiches, in a midwinter salad or on a platter with preserved meats and cheeses.
By / Photography By D. Lucas Landis | December 02, 2016


Yield about 1½ cups
On the stove top in a medium-size saucepan, place the vinegar, water and salt. In another bowl, place the onions, cumin seeds and mustard seeds. Bring the vinegar mixture to simmer, then pour over the onions. Stir with a spoon until all onions are submerged. Let sit for 30 minutes and they are ready to serve. The onions will keep in the fridge for 1 week.

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  • ¾ cup apple cider vinegar
  • 1½ cups water
  • 1 tablespoon kosher or pickling salt
  • 1½ cups sliced red onions
  • ½ teaspoon cumin seeds
  • 1 teaspoon mustard seeds
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