Pickled Red Onions

This simple recipe adapted from Anna Olson is a keeper!

4 c. sliced red onions

1/3 c. sugar

1/3 c. honey

1 c. dry white wine

1/4 c. lemon juice

1 tsp. salt

Simmer all the ingredients, uncovered, over medium heat until the onions are tender, about 15 – 20 minutes. Remove onions and set aside. Boil liquid until substantially reduced. Pour over onions and refrigerate for up to 6 weeks.

Great in salads, sandwiches, on burgers etc.

slicing a red onion

cooked pickled onions

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