Re: I have an entire bag of onions
I always pickle a few for the summer (great on burgers, sausages and hot dogs, as well as on salads).
For a quart jar (one or two onions) I bring a cup of vinegar (red or white wine, cider or even rice) a pinch of salt and a cup of sugar to a boil to dissolve the sugar. I pack the halved and thinly sliced onions into the jar (sometimes with some peppercorns, a bay leaf or other spices) and pour over the hot liquid. It's great after a few days in the fridge and lasts indefinitely.
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ISFP (Fi Se)- The Artist
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~ Courage doesn't always roar. Sometimes courage is the quiet voice at the end of the day saying, "I will try again tomorrow." ~
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