Cooking with Lynn: pickled pink onions

WMDT – We are back in Lynn Matava’s kitchen.

Lynn is a Nutrition Educator with the University of Maryland Extension, and she has a recipe for Pickled Pink Onions.

We’re told that vibrate and bright colors are more exciting for us to eat so this blushing pink color will draw you in to this healthy vegetable.

This recipe is easy to make with few ingredients and has benefits that can help with digestion or inflammation.

Lynn uses a boiling cup of white vinegar, bay leaf, mustard seeds, and a few black peppercorns.

Once complete, it will take the onions about 3-5 days to reach their full color and can last up to a month when stored in the refrigerator.

You can share your version of this delicious recipe with us by using the hashtag #UMDyum