Post by smokey on Oct 15, 2014 9:48:57 GMT 10
While not strictly a true pickle this is a great way to take the edge off and sweeten onions for salads.
I also the the same for Julianne carrot.
I don't really measure out but rather judge by eye as to how much water it takes to cover the sliced onion when it's sitting in a bowl.
Roughly per large red onion,
Slice onion and place into a bowl then just cover with water.
Add 1/4 cup cider vinegar
Level table spoon sugar
1/2 Table spoon salt
A spice if you like, I try to think about the dish origin and add a spice to suit.
Let stand in the fridge for up to eight hours then drain, No need to rinse.
Even a few hours brings out a great flavour.
With carrots I'll go a little longer because of there density.
Give it a try next time you make a Greek salad
I also the the same for Julianne carrot.
I don't really measure out but rather judge by eye as to how much water it takes to cover the sliced onion when it's sitting in a bowl.
Roughly per large red onion,
Slice onion and place into a bowl then just cover with water.
Add 1/4 cup cider vinegar
Level table spoon sugar
1/2 Table spoon salt
A spice if you like, I try to think about the dish origin and add a spice to suit.
Let stand in the fridge for up to eight hours then drain, No need to rinse.
Even a few hours brings out a great flavour.
With carrots I'll go a little longer because of there density.
Give it a try next time you make a Greek salad
