mirror of
https://github.com/runyanjake/cooking.git
synced 2026-11-12 16:14:54 -08:00
b7c526a784
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>
58 lines
1.8 KiB
Markdown
58 lines
1.8 KiB
Markdown
---
|
|
title: "Pickled Red Onions"
|
|
slug: "pickled-red-onions"
|
|
date: "2026-02-10"
|
|
lastUpdated: "2026-02-10"
|
|
category: "sides"
|
|
tags: ["sides"]
|
|
cookTime: 10
|
|
prepTime: 20
|
|
servings: 8
|
|
author: "jake"
|
|
description: "A great topping for ramen, sandwiches, charcuterie, salads, or anything that could use a fermented kick!"
|
|
featured: false
|
|
display: true
|
|
displayPhoto: ""
|
|
---
|
|
|
|
These are a great topping for ramen, sandwiches, charcuterie, salads, or anything that could use a fermented kick!
|
|
|
|
:::photos
|
|
|
|
:::
|
|
|
|
:::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](https://www.gimmesomeoven.com/quick-pickled-red-onions/)**
|
|
:::
|