Delicious

Yummy

We would occasionally have pickled beets from time to time. We could eat them hot or cold, just loved them. I love to repurpose jars

Learned this culinary school and have used this recipe ever since enjoy

Stole this from the internet.

great addition to sandwiches and such, so easy to make, so beautiful if you use red onions

I learned how to do this from an old family friend. She is an older sister to one of my best friends and has begun to slip away from us as she has dementia. I will always treasure this old recipe. Jane Crum is someone I admire.(August 17, 2019)

This recipe is not an original. I learnt the basics from my Aunty and have since altered some ingredients and methods which I found by trial and and error and my good friend google. For instance I learnt from the internet that if you soak your onions in boiling water for about 30 seconds, then put them in the sink with cold water, peeling them is so much easier. I use a pressure cooker to sterilize my jars. You can add up to 1 tbspn of brown sugar to the vinegar mix to sweeten a little. Use any vinegar you prefer, this is a good recipe to experiment with. Omit the chilli flakes if you dont like them but the finished onions are not very hot and the chilli does give a nice subtle tang. One other tip. If you double up on the recipe, no need to use double the amount of salt. I use just a pinch or so more only when I prepare 2 kilos of onions.

These will be used in other recipes and salads

These are easy and go great in Salads, Sandwiches, Wraps, Soups, Flatbreads, and with grilled meats.

I heard from my husband that pickled onions are good for you, so now it's become a staple dish in our home.For those who aren't quite partial to vinegar, use 1 part vinegar to 1 part soy sauce, or add sugar or dashi stock to make it milder. You can use the leftover vinaigrette for vinegar dishes or to make ponzu or dressing. Pickling eliminates the sharpness of the onion and highlights the sweetness. See. Recipe by Setsumika