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cooking/recipes/sides/pickled-red-onions/pickled-red-onions.md
Olomana (multica agent) b7c526a784 PWS-13: Make recipe markdown fully control the tabs 
Every top-level :::name block is now a tab, shown in file order, so
authors can add custom tabs and reorder them in the markdown. Titles
come from the name or a :::name[Title] label.

The recipe card is an ordinary :::card tab. Its body lists what it
prints (::ingredients, or a block written just for the card), replacing
::card, the fallback to full sections, and its fixed tab position.

All recipes are migrated, with pages and card images unchanged.

Co-Authored-By: Claude Opus 5.5 <noreply@anthropic.com>
Co-authored-by: multica-agent <github@multica.ai>
2026-11-07 00:34:10 -08:00

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title slug date lastUpdated category tags cookTime prepTime servings author description featured display displayPhoto
Pickled Red Onions pickled-red-onions 2026-02-10 2026-02-10 sides
sides
10 20 8 jake A great topping for ramen, sandwiches, charcuterie, salads, or anything that could use a fermented kick! false true

These are a great topping for ramen, sandwiches, charcuterie, salads, or anything that could use a fermented kick!

:::photos Image Coming Soon :::

:::ingredients

  • 1 large red onion, peeled and very thinly sliced
  • 3/4 cup apple cider vinegar
  • 1/4 cup water
  • 1 teaspoon fine sea salt
  • 1-2 tablespoons sweetener (maple syrup, honey, or sugar) :::

:::instructions

  1. Mix the vinegar, water, salt, and sweetener in a heated saucepan. Cook over medium-high heat until simmering. Microwave works as well.
  2. Stuff thinly-sliced onions into a jar or container with a lid. You can get way more in there than you think if you really stuff them.
  3. Pour the hot vinegar mixture over the onions and seal. Shake briefly to ensure full coverage. You can additionally shake periodically if you want.
  4. Marinate for as little as 30 minutes and up to 2 weeks before consuming. You can press onions down with a spoon to submerge after a while if they stick out of the liquid. :::

:::notes

As Thin as Possible

  • The onions will pack a lot better, and ferment more if they are sliced super thin. Use a mandoline if one is available.

Additives

  • Add some spices for extra taste - People recommend celery salt.

Mix Well!

  • Mix additionally after bottling to ensure proper coverage. :::

:::card[Recipe Card] ::ingredients ::instructions :::

:::references

  • Reference Recipe HERE :::