(Recipe) Pickled Red Onion Threads, drained

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Ingredients

1 qt. Water
2 c. Rice Wine Vinegar
1/4 c. GFS Granulated Cane Sugar
3 Tbsp. Kosher Salt
2 lb. Jumbo Red Onion, peeled and sliced into thin threads

Recipe Preparation

1. Place onions in a nonreactive storage container.

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, label, date and refrigerate for at least 12 hours. Drain as needed before use. CCP: Refrigerate at 41°F or below.

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