From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- Recipes/Pickled Red Onions.html | 182 ++++++++++++++++++++++++++++++++++++++++ 1 file changed, 182 insertions(+) create mode 100644 Recipes/Pickled Red Onions.html (limited to 'Recipes/Pickled Red Onions.html') diff --git a/Recipes/Pickled Red Onions.html b/Recipes/Pickled Red Onions.html new file mode 100644 index 0000000..8ecf398 --- /dev/null +++ b/Recipes/Pickled Red Onions.html @@ -0,0 +1,182 @@ + + + + + + + + +
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Pickled Red Onions

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+ + + 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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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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