@creamy_confusion: 🧅SUMAC PICKLED RED ONION… This is truly the easiest little recipe to make sure you have pickels on hand to jazz up salads and sandwiches or even slow cooked meats. The sumac does take it to another level. 3 red onion (very thinly sliced) 1/2 cup white vinegar 1/2 cup red wine vinegar 1.5 cups water 1/2 cup caster sugar 3 tbl sp sumac 1 orange (peels) Place red onion into a sterilised jar. Put the rest of the ingredients (except for red onion) into a pot and place on low heat. Cook slowly for five or so minutes and bring in to a high simmer. As soon as a high simmer is hit, pour over your sliced red onions in jar hot and close lid immediately. Place into the fridge for ideally overnight or at least an hour plus.

Conor Curran

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Region: AU

Thursday 04 April 2024 11:22:34 GMT