From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Pickled Red Onions.html | 345 ++++++++++++++++++++++------------------ 1 file changed, 191 insertions(+), 154 deletions(-) (limited to 'Recipes/Pickled Red Onions.html') diff --git a/Recipes/Pickled Red Onions.html b/Recipes/Pickled Red Onions.html index 8ecf398..070fcd1 100644 --- a/Recipes/Pickled Red Onions.html +++ b/Recipes/Pickled Red Onions.html @@ -1,182 +1,219 @@ - + - - - - - - -
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Pickled Red Onions

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- - - Prep Time: 5 mins - Cook Time: 5 mins - Servings: Serves 12 - - - Source: - - + + + Prep Time: 5 mins + + Cook Time: 5 mins + + Servings: Serves 12 + + + + Source: + +

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Ingredients

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2 small red onions

2 cups white vinegar

2 cups water

1/3 cup cane sugar

2 tablespoons sea salt

optional

2 garlic cloves

1 teaspoon mixed peppercorns

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Ingredients

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+ 2 small red onions +

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+ 2 cups white vinegar +

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+ 2 cups water +

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+ 1/3 cup cane sugar +

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+ 2 tablespoons sea salt +

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optional

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+ 2 garlic cloves +

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+ 1 teaspoon mixed peppercorns +

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Directions

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Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (475ml) jars or 3 (295ml) jars. Place the garlic and peppercorns in each jar, if using

Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.

Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.

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Directions

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+ Thinly slice the onions (it's helpful to use a mandoline), + and divide the onions between 2 (475ml) jars or 3 (295ml) jars. + Place the garlic and peppercorns in each jar, if using +

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+ Heat the vinegar, water, sugar, and salt in a medium saucepan over + medium heat. Stir until the sugar and salt dissolve, about 1 + minute. Let cool and pour over the onions. Set aside to cool to + room temperature, then store the onions in the fridge. +

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+ Your pickled onions will be ready to eat once they're bright + pink and tender - about 1 hour for very thinly sliced onions, or + overnight for thicker sliced onions. They will keep in the fridge + for up to 2 weeks. +

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