Dodatek
Large-Batch Pickled Red Onions
45 minPorcje: 12Nutri-Score A€
A
45 min
45 minLarge-Batch Pickled Red Onions
czego potrzebujesz
Składniki
red onions (thinly sliced)Warzywa i owoce3 kawałki
apple cider vinegar (white vinegar works too)Spiżarnia360 ml
waterInne360 ml
saltPrzyprawy12 g
honey (or sugar, optional)Spiżarnia30 g
garlic (cloves, optional)Warzywa i owoce2 kawałki
na porcję
Wartości odżywcze
16kcal
- Węglowodany
- 4 g
- Białko
- 0 g
- Tłuszcz
- 0 g
czego użyjesz
Przybory
Rondel
Miska
Trzepaczka
krok po kroku
Przygotowanie
- Krok 1
Pack the onions
- Thinly slice the red onions.
- Pack the sliced onion into a clean glass jar, adding the garlic cloves if using.
- Krok 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.
- Krok 3
Pour over the onions
- Pour the warm brine over the onions so they are fully submerged.
- Let cool on the counter.
- Krok 4
Pickle
- Let sit for a quick pickle, or refrigerate overnight for maximum flavor.
- For the best texture, wait about 3 days before eating.
- Krok 5
Store and serve
- Keep in the refrigerator for 2–3 weeks.
- Serve on avocado toast, salads, hard-boiled eggs or sandwiches.