 Growing up I remember my Grandma used to have to cut onions in huge pieces when she added them to anything because I could not stand them. Having them cut into huge pieces made it easier for me to pick them out of my rice or whatever my Grandma made for us.
Now as as an adult, one of my favorite things are onions. Who knew that would happen? But it did and one of my favorite tings are pickled onions. Easy to make, easy to store, and they last in the fridge for about three weeks. Here is what you’ll need to make these goodies. One firm red or white onion or a combo of both, about 5 ounces. Onions should be peeled and sliced very thin. 1/2 teaspoon honey, 1/2 teaspoon sea salt, 3/4 cup rice vinegar, or apple cider vinegar Flavorings : 3 small cloves of garlic, halved, 1/2 teaspoon coarse black pepper 3 allspice berries, 3 small springs of thyme, 1 small dried chili (your choice) Boil 3 cups of water in a pan and have a strainer ready. Once you peel and cut the onions, put them in the strainer and pour the boiling water over them. Let them drain and put them in a mason jar. Add the vinegar and all the other ingredients and close tightly. They should sit and should be ready to eat in about an hour but taste much better the second day. Will keep in fridge for about 3 weeks. Happy, Healthy Eating ! |
KWMC
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