Pickled Onions

1½ cups white vinegar

1½ cups water

1 tablespoon plus 1 teaspoon kosher salt

1 tablespoon granulated sugar

1 large red onion, julienned (sliced into thin strips)

5 black peppercorns

Combine vinegar, water, salt and sugar in a small pot. Bring to a boil. Place the onions and peppercorns in a heat proof bowl. Once the sugar and salt has dissolved, pour the hot liquid over the onions. Allow to cool to room temperature then transfer to a covered container and store in the refrigerator.

Pickled Onions

About The Author

Michelle Bernstein