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pickled onions
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Total: 15 minutes


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Step 1

Very thinly slice the red onions from root to stem and add them to a jar.Add equal parts vinegar and water to a pot (use enough to submerge the onions in the jar) with a big pinch of salt (2% by weight if you want to measure). Set the pot on the stove and bring to a boil. Turn off the heat.

Step 2

Pour the hot pickling liquid over the onions until they are completely submerged or the jar is filled.Cover and let sit in the fridge for at least 2 hours before serving. The pink color will get deeper the more days they sit (keep in the fridge). Put them on everything & enjoy.