1. Trim the onions. Slice 1″ long and 1/8″ wide. Place in a nonreactive storage container large enough to hold the brine after it is poured over the onions.
2. Combine the water, vinegar, sugar and salt in a stainless-steel mixing bowl. Mix until the sugar and salt are dissolved.
3. Pour the brine over the top of the onions.
4. Cover the storage container and refrigerate for 24 hours. Drain as needed before use. CCP: Refrigerate at 41°F, or below.
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