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Nutrition Facts
Serving Size 1 (116g) Recipe makes 12 servings The following items or measurements are not included below: red wine vinegar 1/4 cup pickling spices
Calories 89
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 585mg		24%
Potassium 85mg		2%
Total Carbohydrate 12.6g		4%
	Dietary Fiber 0.3g	1%
	Sugars 10.1g
Protein 0.2g		0%
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Pickled Red Onions

Recipe #368433 | 1½ hours | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: JanuaryBride
Apr 28, 2009

Plan ahead, as these need to chill for 3 days before you use them. They suggest using them on salads and sandwiches. Recipe from The Tap Room in St. Louis. Note that cooking time includes "steeping" time.

SERVES 12 (change servings and units)

Ingredients

3 cups red wine vinegar
2 cups red wine
2 cups water
1/2 cup red port wine
1/2 cup sugar
1 tablespoon salt
1/4 cup pickling spices
2 red onions, peeled and sliced thin

Directions

1
Combine all the ingredients EXCEPT the onions in a pot and bring to a boil. Turn off the heat and let steep for 1 hour.
2
Place the sliced onions in a large bowl. Strain the pickling liquid over the onions.
3
Return the onions and liquid to the pot and simmer for 10 minutes. Remove from the heat and cover with a clean cloth or a plate. Allow to cool to room temperature, then refrigerate for 3 days prior to using.