| Yield 1X: | 43.80 | oz | Allergens: | ||
| Portion: | 1 | oz | Onions | ||
| Portions: | 43.8 | ||||
| Shelf life: | 5 days | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Red onions, peeled weight, sliced 1/8″ thick | 1 | 2 | 3 | |||
| Water | 12.00 | 1 | 8.00 | 2 | 4.00 | |
| Red wine vinegar | 12.00 | 1 | 8.00 | 2 | 4.00 | |
| Black peppercorns | 0.20 | 0.40 | 0.60 | |||
| Cinnamon stick | 0.60 | 1.20 | 1.80 | |||
| Sugar | 2.00 | 4.00 | 6.00 | |||
| Salt | 1.00 | 2.00 | 3.00 |
Carefully measure all ingredients. Combine the water, vinegar, cinnamon, sugar, and salt in a small, non-reactive sauce pot. Bring to a boil, then remove from the heat.
Place the sliced onions into a suitable cambro, and pour the hot vinegar mixture over. Allow to cool completely, then cover tightly, label, date, initial, and store refrigerated.