Thanks Holly, such a great bonus recipe. Will try as onion taste after you have eaten them can last a long time so the pickle onion idea is just great. Happy decluttering of your media etc. See you soon 😀
1 year ago | 0
That’s so awesome! Thanks Holly for this simple recipe. I bought a ceramic German Sauerkraut fermentation jar this week (weights included) Cannot wait to try out some sauerkraut when the cabbages are ready out there.
1 year ago | 0
I love pickled red onions, they're so tasty and really add a great tangy kick. I try to keep some in my fridge always.
1 year ago | 0
I will miss your lives but looking forward to your video and see u back 12th July
1 year ago | 0
Sustainable Holly
EASY RECIPE 🌸 Hello beautiful people! So...I am taking today and next week off from the live podcast as I try to catch up on my overwhelmingly long to-do list 😅 I am currently content HOARDING....and I need to finish (and start) editing all the YouTube videos, Recipes, Workshops, and Reels for you to actually view! BUT.. in the meantime, I made another batch of Pickled red onions for some recipes and they are just so easy and delicious!
🌿 PICKLED RED ONION RECIPE 🌿
3 Red Onions
1/4 cup Apple Cider Vinegar
1/4 cup White Vinegar
1 1/2 TBSP Raw Sugar
1 1/2 tsp Salt
1 cup hot Water
🌿 INSTRUCTIONS 🌿
1. Finely slice the red onions - using a mandoline is the easiest option.
2. Cram as many red Onions into a clean sterilized jar.
3. Add hot water and sugar to a bowl and dissolve then add the vinegar and salt and stir.
4. Add any extra flavours to the jar such as chilli, fennel flowers, fennel fronds, fennel seeds, mustard seeds, or peppercorns ( 1tsp per jar).
5. Pour over the liquid and secure the lid.
6. Allow cooling for one hour and place in the fridge.
Notes: You can swap and use just one type of vinegar if you prefer.
Enjoy! 💚
See you back for the next LIVE 12th of July but a fresh new YouTube video coming this weekend!
Holly
1 year ago (edited) | [YT] | 69