Pickled Onions

Pickled Onions

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1/2 cup sugar
3 cups red wine vinegar
1 teaspoon whole cumin seeds

1/2 cup olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
2 red onions, thinly sliced

In a large mixing bowl, whisk the sugar in the vinegar until it is dissolved. Add all the remaining ingredients. Pour everyting into a jar or tupperwarde container and let sit in the refrigerator at least overnight.

Use on sandwiches and in salads. These will keep for at least 2 weeks.

Posted in: Just Recipes
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