Fridge-door pickled onions
Fifteen minutes, keeps a month, improves everything you put them on.
posted by @the shared table♥ 6 — sign in to like
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What you do
- Slice the onion as thin as you can stand.
- Bring vinegar, water, sugar and salt to a simmer.
- Pour over the onions in a jar. Press them down so they're covered.
- Cool, then fridge. Ready in an hour, better tomorrow.
The note at the bottom
Tacos, sandwiches, rice bowls, cheese toast. If a dish tastes flat, it usually wants acid, not salt.