The Olive and the Caper: Adventures in Greek Cooking
Tags: challenge
Recipe Review
Peckish Sister from Central, FL
I used our local large yellow onions and substituted 3/4 of a cup of apple cider vinegar for the red wine vinegar. I cut the onions by hand with no tears. These tasted great and were a lovely accompaniment to the roasted lamb. The last time I made pickled onions my husband enjoyed them on salads.
Comments
Login or register to add your own comments.