From ad67fca331fab98276b6723639ba229758c8919f Mon Sep 17 00:00:00 2001 From: Dustin Walker Date: Sun, 6 Feb 2022 20:54:06 -0500 Subject: beginning of recipes --- recipes/quick_pickled_onions.html | 48 +++++++++++++++++++++++++++++++++++++++ 1 file changed, 48 insertions(+) create mode 100644 recipes/quick_pickled_onions.html (limited to 'recipes/quick_pickled_onions.html') diff --git a/recipes/quick_pickled_onions.html b/recipes/quick_pickled_onions.html new file mode 100644 index 0000000..6c411dd --- /dev/null +++ b/recipes/quick_pickled_onions.html @@ -0,0 +1,48 @@ + + + + + Quick Pickled Onions + + + + + + +
+ Heilich Pennsylfaanisch Reich +

Quick Pickled Onions

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This is not a true pickle, and therefore not a true preservation method. Normally this is made on demand to go with meats.

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Ingredients

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  • 1 red onion (thinly sliced)
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  • 1 cup water
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  • 1 cup white vinegar
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  • 1 pinch of sugar (optional)
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  • 1 tbs salt
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  • 2 tsp black peppercorns
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Instructions

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  1. Place the sliced onion in a mason jar. Fill as tightly as possible.
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  2. In a pot/pan, bring the other ingredients to a boil, reduce to a simmer, letting the salt and sugar dissolve (about 1 minute).
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  3. Let the mixture cool.
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  4. Pour the mixture into the jar, making sure to cover all the onions.
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  5. Refrigerate. Ready in one hour, lasts for a month.
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