Ingredients
- 2 bn green onion
- 1 cup rice vinegar or 1 cup white wine vinegar 2 tablespoons sugar
- 2 tablespoons sugar
Make it step by step
- Wash green onions under cold water and trim shaggy tips. Trim away green leafy ends about 2 centimetres above the white. You should have clean, mostly white onions with light green tips. Place onions standing up in a clean jar tall enough to hold them.
- Stir together the vinegar and sugar. Pour over onions to cover. If you've still got room to cover, make up the difference with a little water.
- Allow onions to marinate in the fridge for at least 4 hours, preferably overnight. Will keep for several weeks in refrigerator.
- These fresh and snappy onions make a terrific garnish/snack for savoury pre-dinner cocktails. Try them with a Bloody Mary or in a Martini (in which case you might be inadvertently serving a "Debbie Gibson").
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.