Pickled Pink Onions

From How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart

Cookbook

Author(s): Pam Anderson

Page 173

Course: Condiments

Reviews

1 reviews, average rating 5.0 / 5

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kaye16

14 years ago

★ ★ ★ ★ ★ 5/5

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This is a really simple relish for a meal that needs a bit of zip. The longer it gets to sit beforehand, the better. The leftovers were terrific on a ham sandwich.

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