Tangy pickled onions make a great companion dish for sausages that are cooked on the grill.

Kay Chun and Jane Kirby
Recipe by Real Simple December 2002


Melanie Acevedo

Recipe Summary

30 servings


Ingredient Checklist


Instructions Checklist
  • Drop the onions into lightly salted boiling water for 1 minute; drain. Place the onions in a bowl with the pepper, cumin, garlic, salt, vinegar, and orange zest; add just enough water to cover. Refrigerate until the onions are bright pink, about 3 hours. Drain before serving.

  • Note: The sausages can be grilled or broiled earlier on the day of the party. Slice them into bite-size pieces (which makes knives unnecessary) and reheat them in foil in the oven before serving with the onions and an assortment of gutsy, grainy mustards.

Nutrition Facts

calcium 24mg; 190 calories; calories from fat 1%; carbohydrates 4g; cholesterol 38mg; fat 14g; fiber 1g; iron 2mg; protein 11mg; saturated fat 5g; sodium 595mg.