15 Minutes to a Tolerable Onion
15 Minutes to a Tolerable Onion
Try these 2 methods to enjoy raw onions again on sandwiches, salads, and soups! When slicing onions for either method, experts say to cut pole to pole on the onion, then slice thinly using a sharp knife or mandolin.
Neutralizing Method
1 red onion, sliced thin (can use any variety)
1 cup water
1 Tbsp baking soda
Mix baking soda into water and add sliced onions. Let sit for 15 minutes, then rinse well and store in jar. Store up to 3 weeks in refrigerator.
Quick Pickling
1 red onion, sliced thin (can use any variety)
3 Tbsp vinegar ( we used half apple cider and half red wine vinegar)
2 tsp honey
1/4 tsp salt
Add onion to colander in sink and pour over 2 cups boiling water. In a quart jar, mix vinegar, honey and salt. Add rinsed onions and shake well. Store up to 3 weeks in refrigerator. Can eat after 15 minutes of pickling.
