Guarnición
Large-Batch Pickled Red Onions
45 minPara 12Nutri-Score A€
A
45 min
45 minLarge-Batch Pickled Red Onions
receta de
Nichole
@nicholediditanyway
4 recetas
4 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
red onions (thinly sliced)Frutas y verduras3 piezas
apple cider vinegar (white vinegar works too)Despensa360 ml
waterOtro360 ml
saltEspecias12 g
honey (or sugar, optional)Despensa30 g
garlic (cloves, optional)Frutas y verduras2 piezas
por ración
Nutrición
16kcal
- Carbohidratos
- 4 g
- Proteínas
- 0 g
- Grasas
- 0 g
lo que usará
Utensilios
Cazo
Bol
Varillas
paso a paso
Preparación
- Paso 1
Pack the onions
- Thinly slice the red onions.
- Pack the sliced onion into a clean glass jar, adding the garlic cloves if using.
- Paso 2
Warm the brine
- Stir the vinegar, water, salt and honey in a saucepan until dissolved.
- Warm gently over low heat — do not let it boil.
- Paso 3
Pour over the onions
- Pour the warm brine over the onions so they are fully submerged.
- Let cool on the counter.
- Paso 4
Pickle
- Let sit for a quick pickle, or refrigerate overnight for maximum flavor.
- For the best texture, wait about 3 days before eating.
- Paso 5
Store and serve
- Keep in the refrigerator for 2–3 weeks.
- Serve on avocado toast, salads, hard-boiled eggs or sandwiches.