Pickled Red Onions
This recipe is adapted from the original Moosewood Cookbook. They are so simple to make, keep practically indefinitely in the refrigerator, and add instant great flavor to a number of dishes: bean salads, stir-fries, tacos, sandwiches, even pizza!
  • 4 medium red onions, very thinly sliced
  • 1 cup apple cider vinegar
  • 1 cup water (plus 1½ quarts water to boil)
  • 3 tablespoons sugar
  • 1 teaspoons salt
  • 1 teaspoons whole peppercorns
  1. Boil 1 and ½ quarts of water.
  2. In a large bowl, create the marinade by mixing vinegar, water, sugar, salt, and peppercorns until the sugar and salt dissolve.
  3. Place onion slices in a colander in the sink. Pour all the boiling water over them slowly until they are slightly wilted. Drain well. Transfer to the bowl of marinade. Cover.
  4. Marinate at room temperature for several hours. Store in a jar in the refrigerator.
Recipe by Wolff's Apple House at https://wolffsapplehouse.com/pickled-red-onions-jalapenos/