Pickled Onion with Capers

Photography, © Foodivine studio



In small saucepan over medium-high heat, bring 1 cup pickled beet juice or white vinegar to boil. Add 1 onion, halved and thinly sliced, and 2 tbsp capers. Remove pan from heat and let stand for 10 minutes. If serving immediately, drain mixture. (Make-ahead: Can be stored in mari-nade in airtight container and refrigerated for up to 5 days.)

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Lunch & Dinner

Pickled Onion with Capers