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Quick Pickled Red Onions

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  • 3 small or 2 medium red onions
  • 3/4 cup water
  • 3/4 cup white wine vinegar
  • 2 tsp salt


  1. Top and tail the onions, cut them in half and the cut from top to bottom (pole to pole).
  2. Transfer to a glass jar.
  3. Bring the vinegar, salt and water to a simmer and then add to the jar.
  4. Let cool and then refrigerate.
  5. Use after 30 minutes.  They’ll last for up to 2 weeks in the fridge.
  • Author: Russell James