Jenn's Honey-Pickled Red Onions

Delicious on a spinach salad or a panini sandwich!

From Jenn Legnini of Turtle Rock Farm


2 pounds Red Onions, sliced ¼” thick
1 ½ cups water
1 ½ cups red wine vinegar
¼ cup honey
2 Tbsps black peppercorns
1 tsp salt



  1. Bring water, vinegar, honey, peppercorns and salt to a boil.

  2. Pour over sliced onions.

  3. Refrigerate overnight.

Option: Can in pint or half-pint jars, leaving ½” headroom. Process in boiling water bath for 10 minutes.