Pickled Spring Onions
By: Anonymous
Published: Saturday, December 5, 2009 - 1:56am

Ingredients




2 bn green onion
1 cup rice vinegar or 1 cup white wine vinegar
2 tablespoons sugar





Preparation

1 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. 2 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. 3 Allow onions to marinate in the fridge for at least 4 hours, preferably overnight. Will keep for several weeks in refrigerator. 4 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"). 


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Preparation

 1  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.  2  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.  3  Allow onions to marinate in the fridge for at least 4 hours, preferably overnight. Will keep for several weeks in refrigerator.  4  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").