Pickled Red Onions
 
Makes about 1 cup
Ingredients
  • 1 cup distilled white vinegar
  • 3 tablespoons sugar
  • 4 teaspoons kosher salt
  • ½ teaspoon black peppercorns
  • 1½ cups sliced red onion
  • 1 clove garlic, minced
Instructions
  1. In a small nonreactive saucepan, bring vinegar, sugar, salt, and peppercorns to a boil over medium-high heat, stirring until sugar is dissolved.
  2. In a medium nonreactive bowl, combine vinegar mixture, onion, and garlic, pressing onion down to fully submerge. Let cool to room temperature. Serve immediately, or refrigerate in an airtight container for up to 1 month.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/fresh-peas-with-smoked-turkey-wing-recipe/