09/15/2026
Well, we have been busy hosting guests, time flies and I have neglected our page…Lots happening behind the scenes…including preserving fresh produce, like 🧅
I decided to follow Jeanine Donofrio recipe for pickled onions and ♥️ the result.
Love how deeply red the preserving liquid has become, how the onions themselves retain their colour and how tasty they are!
Just 🧅, a mandolin, pepper and 🧄, with a mixture of water, vinegar, salt and sugar to cover everything. Literally 15 minutes to make.
Pickling makes the onions become milder in flavour so it’s easy to eat them raw+they are good with anything!