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Pickled Red Onions - A Family Feast

Pickled Red Onions

Yield: 1 quart 1x
Prep: 10 minsCook: 5 minsTotal: 15 minutes


  • 1 ½ pounds red onion, peeled, trimmed and cut into thick half-moon slices
  • 1 ½ cup cider vinegar
  • ½ cup sugar
  • 1 teaspoon salt
  • 1 jalapeno seeded, stemmed and sliced into half circles
  • 1 small bunch cilantro, tied with string


  1. In a medium pot, bring all ingredients to a boil, lower heat and simmer covered for five minutes. Remove from heat and let cool (remove the cover from the pot while cooling).
  2. Once cooled, remove and discard the cilantro.
  3. Store onions covered in the refrigerator for 7-10 days.

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