HOW TO KEEP ONIONS FRESH IN THE FRIDGE RECIPES

HOW TO STORE BRUSSEL SPROUTS TO KEEP THEM FRESH & FLAVOURSOME

How to Store Brussel Sprouts to Keep Them Fresh & Flavoursome image

If you are tired of throwing out your Brussel sprouts because they go bad before you can use them, then this article is for you.

Provided by Pauline

Ingredients

EASY PICKLED ONIONS RECIPE | MEXICAN PLEASE

Easy Pickled Onions Recipe | Mexican Please image

Here's an easy recipe for a quick batch of delightful pickled onions. You can use these on sandwiches, tacos, tostadas, or anything that needs a final dash of zip to liven it up. (Note: instructions are not meant for long term canning.)

Provided by Patrick Calhoun | Mexican Please

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 8 (1 pint)

Number Of Ingredients 7

Ingredients

1 red onion
3/4 cup vinegar
3/4 cup water
1 teaspoon salt
1 clove garlic
freshly ground pepper
pinch of sugar (optional)

Steps:

In a saucepan over medium heat, combine 3/4 cup vinegar, 3/4 cup water, 1 teaspoon salt, and a pinch of sugar (optional). Bring to a light boil or until all of the salt is dissolved.
Chop up the red onion (you can peel and discard the outer skin). I cut it into quarters and then slice lengthwise.
Give the slices a quick toss and then stuff them in a pint-sized glass jar. Add the vinegar mixture along with 1 garlic clove chopped in half and some freshly ground pepper (or whole peppercorns).
Let cool on counter for a few minutes. Then cover and store in the refrigerator.
The pickled onions will have most of their flavor after a few hours of resting in the brine.

Nutrition Facts : Calories 12 kcal, ServingSize 1 serving

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EASY PICKLED ONIONS RECIPE | MEXICAN PLEASE

Here's an easy recipe for a quick batch of delightful pickled onions. You can use these on sandwiches, tacos, tostadas, or anything that needs a final dash of zip to liven it up. (Note: instructions are not meant for long term canning.)
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Reviews 4.2
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Calories 12 kcal per serving

The pickled onions will have most of their flavor after a few hours of resting in the brine.

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