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Pink Pickled Onions Recipe

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This recipe for Pink Pickled Onions, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, March 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs red onions, thinly sliced, separated into rings
6 (4-inch) fresh rosemary sprigs
2 c Champagne vinegar or white wine vinegar
11 /2 c water
1 c sugar
1 heaping tbsp. mixed pickling spice
2 tsp. coarse kosher salt

Directions:
Directions:
Place 1/3 of onions in large (at least 2 qt) jar with tight-fitting lid. Add 2 rosemary sprigs. Repeat layering twice more with remaining onions and rosemary.
Bring vinegar, water, sugar, pickling spice, and salt to boil in medium saucepan over high heat, stiring until sugar dissolves. Reduce heat and simmer 2 minutes, stirring often. Pour hot liquid over onions, pushing onions down into liquid. If necessary, add just enough cold water to cover onions. Cool. Place lid on jar; refrigerate at least 1 day.

 

 

 

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