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Choiceful Rotterdam
  • Issues
    • Issue 1: Food Waste
    • Issue 2: Natural Skincare
    • Issue 3: Sustainable Fashion
    • Issue 4: Natural Hygiene
  • Interviews
    • Abroad
  • Political Engagement
  • Zero Waste Tips
  • Recipes
  • About us
  • Issue: 1 Food Waste
  • Recipes

Pickled Onions

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Red onions, such as potatoes, are vegetables that can be stored for weeks in a cool and dark place. They serve as a great basis for salads, pasta, or oven dishes. But sometimes I forget I have some stored in the cabinet or fridge and they start to go bad. It is the perfect moment to save them from going to the (compost) bin.

Last time I visited Mehmet, my green grocer, he had some red onions that were a bit smashed from transportation and had some white spots on their skin. I knew these would make the perfect pickled onions, so I bought them from him for very little money. 

Since we started to make pickled onions, we are never out of this picked delicacy. There is always a reused glass jar in the fridge that is full with pickled onions. It is perfect as a topping in a salad, tacos or sandwiches. 

You will need:

1 red onion
120 ml apple cider vinegar
250 ml lukewarm water
1 tablespoon of sugar
1 ½ teaspoons of salt
1 glass jar or container

Preparation:

  1. Cut the red onions in thin slices
  2. Add the vinegar, water, sugar and salt to the glass jar and mix till the sugar is dissolved
  3. Add the onions to the mix and store in the fridge for up to a week

Best to leave it in the fridge for at least an hour before consuming

Tortilla with pickled onions as a topping
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