Pickled Onions

Many years ago I was invited to share a meal with a couple who belonged to a volunteer group where I served. The wife was from a well-to-do family in Mexico. She served an elegant buffet free of heavy starches. The food I remember most was this one:



Slice a red onion very thin. Place it in a bowl and pour white vinegar over it. Allow it to stand in the refrigerator at least two hours. The vinegar turns pink and takes the heat out of the onion.

While I do not normally eat raw onion, I could hardly stay out of these!

By Reenie from Rupert, ID


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Pickled Onions
Pickled Onion Recipes
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