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Pickled Red Onions

By Lynnette Scofield of William Henry Miller Inn
You’ve probably seen the question, “What are three things that are always in your refrigerator?” Well, at the Inn, one of the newest items you will always find is a jar of pickled onions. Strange, you say? Well, they are just flying off the plates.
This morning, we served Eggs Florentine with baby spinach and put a dish of these on each table. Gone! And they couldn’t be easier.

Ingredients:

  • 1 1/2 cups sliced red onion
  • 1 clove garlic
  • 3 tablespoons white sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon peppercorns
  • 1 cup white vinegar

Instructions:

  1. Thinly slice the onions and peel the garlic. Place the onion and the garlic in a large glass/ceramic bowl (not metal please!).

  2. In a small saucepan, put in the sugar, salt and peppercorns. Add the vinegar and stir until the sugar and salt are dissolved.
    Put a lid on the pot and bring the mix up to a boil.

  3. Once it boils, pour the vinegar mixture over the onions and garlic. Make sure that all pieces of onion are covered with the liquid.

  4. Let this cool and then put the entire mixture in a glass or plastic container (again, no metal please). These will last 3-4 weeks in the fridge.

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