Pickled Onions

15 Jan

Pickled Onions 1


  • 1 red onion
  • 1/2 tsp. salt
  • 1/2 tsp. oregano
  • 1/2 cup distilled white vinegar
  • 1 jalapeno (chopped, seeded, and deveined)


  1. Very thinly slice red onion.  Use a mandolin at the thinnest setting.  If you don’t have a mandolin, cut onion in half and then in half again so there are 4 wedges.  Slice wedges crosswise as thin as possible.
  2. Add all ingredients, cover tightly, and refrigerate for 12-24 hours before using.

Note:  Onions will last in airtight container, covered in liquid and chilled, up to 3 weeks.

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Posted by on January 15, 2012 in How-to's, Sides, Uncategorized


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