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Bobby Flay's Pickled Red Onion

Serves 1 1/2 cups

Originally aired

INGREDIENTS
  • 1 1/2 cups red wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 medium red onion, halved and thinly sliced
PREPARATION

Bring the vinegar, 1/4 cup water, the sugar and the salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes.

Put the onion in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 2 days before serving.

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