"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Pickled Onions Recipe

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This recipe for Pickled Onions, by , is from Ladies of Harley Cruisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ginger Anderson


1 large white onion, cut into thin 1/8-in rings
3/4 C. white vinegar
1/2 C. granulated sugar
1/4 C. sherry vinegar
1/4 C. water
1 Tbsp. kosher salt
1 tsp. crushed red pepper flakes
1/2 tsp. celery seed
1/4 tsp. dried thyme

Separate the onion rings and place into a medium bowl.

Place the remaining ingredients in a saucepan over medium-high heat. Bring to a boil, stirring occasionally, until all of the kosher salt and sugar is dissolved, about 5 minutes.

Remove from the heat and cool the brine to room temperature.

Pour the cooled brine over the onions. Let stand for 1 hour, tossing after 30 minutes to redistribute the brine. Serve.

STORAGE: refrigerate in an airtight container for up to 2 weeks.




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