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

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Melanie Acevedo

Recipe Summary

Yield:
30 servings
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.
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