Pickled Spring Onions

Photo: flickr user avlxyz

Ingredients

1 cup rice vinegar or 1 cup white wine vinegar

Preparation

Wash green onions under cold water and trim shaggy tips. Trim away green leafy ends about 2 centimetres above the white. You should have clean, mostly white onions with light green tips. Place onions standing up in a clean jar tall enough to hold them.

Stir together the vinegar and sugar. Pour over onions to cover. If you've still got room to cover, make up the difference with a little water.

Allow onions to marinate in the fridge for at least 4 hours, preferably overnight. Will keep for several weeks in refrigerator.

These fresh and snappy onions make a terrific garnish/snack for savoury pre-dinner cocktails. Try them with a Bloody Mary or in a Martini (in which case you might be inadvertently serving a "Debbie Gibson").