PICKLED ONIONS

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Red Onions | 2
| kg |
Water | 1
| litre |
Sugar | 500
| grams |
Vinegar | 1
| litre |
Salt | 1
| teaspoon |
- Recipe Instructions:
- TOOLS: Knife, Cutting Board, Cambro with Lid, Plastic Wrap
- STORAGE: Cooler 2°-4°C / 35.6°-39.2°F
- SHELF LIFE: 14 Days
- IMPORTANT NOTE : Only a CLEAR Plastic Cambro can be used to hold the liquids. DO NOT hold in stainless steel inserts
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
**Important to be in the cooler when portioning this item. To prevent the breading from coming off.**
- 1. Top, tail, and peel red onions. Julienne at 1/8” thickness. Transfer to clean clear cambro.
- 2. Combine Water, Vinegar, Sugar and Salt in a pot over medium heat. Bring to a boil.
- 3. Pour liquid carefully over onions in cambro. Be careful not to splash – liquid is boiling hot.
- 4. Ensure onions are submerged completely. Use a rubber spatula to pat onions down underneath liquid.
- 5. Place plastic wrap over onions and liquid to prevent onions from emerging over the liquid line.
- 6. Place cambro lid and ensure it is on tight. Label / Date.
- 7. Place in walk-in cooler and leave overnight (min 8 hours)