Quick Pickled Red Onions

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“NY Times - Adapted from a recipe by Molly Wizenberg”
1 quart

Ingredients Nutrition


  1. Combine the first six ingredients in a medium saucepan, and place over medium heat. Bring to a boil.
  2. Meanwhile, peel the onions, cut in half, and slice as thinly as possible into half moons.
  3. When the brine comes to a boil, add the onion slices and stir. Remove the pan from the heat, cover, and let stand for about 25 minutes.
  4. Transfer the onions and brine to a large bowl, and set aside to cool at room temperature.
  5. When the onions are fully cooled, pour them and their brine into jars with tight-fitting lids, and store in the refrigerator. These quick pickles are ready to be eaten as soon as they are fully cold.
  6. They will keep, chilled, for up to 2 weeks.

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