@Louisa OK, a couple of years ago (back when I was on .social) you posted a recipe for pickled red onions and I wrote it down, and subsequently misplaced it. I found this one online and it seems similar to yours except that they did not heat the brine. Are the proportions roughly correct? I remember your recipe being outstanding.

bonappetit.com/recipe/quick-pi

@deneb I just use sugar, water, and vinegar and then let is sit in the fridge for a bit.

Follow

@deneb Ok, so for a medium onion, I would use ~1/2 tsp sugar, 1/2 tsp salt, and about 3/4 cup of vinegar (white, apple cider, or even rice). Then I would only add enough water to cover if necessary. But it is optional.

· · Web · 1 · 0 · 1

@scully Okay, I will try it. Do you heat the brine?

@deneb I do not heat the brine. It can make it easier to dissolve the sugar and salt, but it isn't necessary.

Sign in to participate in the conversation
The Vermonters Club

This is an instance reserved for friends who are Vermonters, and requires an invite to join. In the future this instance may be opened up to a larger group of Vermonters. Fill out a request if you would like to join.