Pickled Red Onion Rings

Pickled Red Onion rings - the Easy way

It tastes So refreshing , the onion rings changes color to dark pink.Serve with every salty food. please don't forget the coarse Sea salt ..
Pickled Red Onion rings
/בצל סגול כבוש המתכון בעברית

Slice thin 2 medium size red onions into a bowl .Separate the onion rings (if the onions are very large cut the rings across in two)
Mix and cook a small cooking pot:8 TB rice vinegar + 4 TB white sugar.
Mix until the sugar dissolves, bring to a boil and remove from the flame.
Pour the marinade over onion rings and mix well.
Cover until cool.
Store in the refrigerator for several hours / overnight before eating.
Serve with coarse sea salt on the rings (without the marinade).You can decorate with some capers .
* Onion rings are not hot .

- The fresh onion rings -

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This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

pickled small tomatoes עגבניות כבושות

My sherry tomato lady - I love you ! עגבניות שרי כבושות

The hebrew word for these small red tomatoes is Sherry tomatoes.I love these small and sweet tomatoes. A week ago I've found myself at the supermarket buying 2 small baskets full with small tomatoes,the price for 2 (they sell only 2..) was excellent,only 9 shekel .when I went home I was curious and I put the tomatoes on my kitchen weigh-scale :2.400 kg both of the baskets, what a price (1$ = 3.9310 shekel) !


The small tomatoes were selected - here are they in the bright green bowl:

Now I have to wash my tomatoes.. in another green and huge bowl .here are my small tomatoes in the soap bath..
Pickled small tomatoes ; עגבניות שרי כבושות-מתכון בעברית -; כאן

Washing them with clean water ..they are shining ..

I've cut an X in every tomato, like this one : (for letting the brine later into them )

You need:
Glass jars
water
salt
garlic
stalks and leaves from a celery root
[dill and hot pepper can be added]
How:
Fill the jars with layers of the small tomatoes,garlic,the green leaves and cut up stalks.In another bowl mix the Brine (the salt with the water).
make the salt water by adding 1 ts of salt (5-6 gr salt) to every 1 cup (200 ml) of water.
mix few cups of water with the salt until the salt is dissolved.poor the salt water into the jars until they cover the tomatoes.seal the jars as usual.
Put the filled jars in the kitchen and wait.. after 4-7 days (or 2-3 days in the summer) the tomatoes will be ready to eat.their color become darker and will have a good smell .now, you have to keep them in your refrigerator ,it's better in small size jars or glass/plastic boxes .
These pikled tomatoes can be eaten with every salty food.It's Delicious !!

 

Chanita.Harel© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה ורן