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Quick Pickled Red Onions

This is an original recipe by Bastyr graduate Tara Levine (copyright 2005).  This bright pink condiment adds color and the light pickling aids digestibility.  Garnish sandwiches, salads, bagels and lox, even morning eggs with this lively condiment.

1 red
2 cups very hot water
cup white wine or rice vinegar
1 cup cold water
2-3 tablespoons sugar
2 peppercorns
1 dried chili peppers or 1/4 teaspoon red pepper flakes
teaspoon salt

Cut onion in half and remove peel.  Slice the onion into very thin half moons
and place in a bowl.  Add hot water (not boiling) and let sit one minute.  Drain water from onions.  Add vinegar, cold water, sugar, peppercorns, peppers and salt, and stir to dissolve sugar.  (Note that if you use a brown sugar the end product will be less colorful.  In this instance use an unbleached white sugar.)  

Cover and chill for at least one hour.  Will keep in a sealed container in the refrigerator for several weeks.

Preparation time: 10 minutes, 1 hour to chill
Makes 8 small servings


Carol Parsons
I have dial up. The video has not downloaded so I may leave area.
September 13, 2010, 10:31 am

Maureen McDonald
really enjoyed your show..I've sent your address to my friends.
September 14, 2010, 8:46 pm

I made these today and they are really good! So easy and quick and very tasty! Thanks. Keep the videos coming!
October 10, 2010, 7:57 pm

Initially I thought these seemed sort of odd but I made them and they are AMAZING! I have them whenever I have smoked salmon, especially on my new favorite sandwich: arugula, pickled onions, a little cream cheese, smoked salmon, and mango chutney on whole grain bread. Try it, it's incredible.
April 22, 2011, 8:33 am

Lisa fyfe
great recipe, so easy. i will be trying this this weekend.
February 10, 2012, 5:35 pm

Lisa Selby
How much red pepper flakes should I use?
March 24, 2014, 5:02 pm

Cynthia Lair
Thanks Lisa. I corrected the recipe.
March 24, 2014, 6:10 pm

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