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Add the ",["$","strong",null,{"children":"boiling water"}]," and stir until the salt and sugar is dissolved."]}],"\n",["$","li",null,{"children":["Add the onions into the bowl, making sure they are fully ",["$","strong",null,{"children":"submerged"}]," in the brine."]}],"\n",["$","li",null,{"children":["Leave the bowl out until the brine has ",["$","strong",null,{"children":"cooled"}]," to room temperature."]}],"\n",["$","li",null,{"children":["Add the pickled onions to a jar and fill with enough brine to cover. Store your pickled onions in the ",["$","strong",null,{"children":"fridge"}]," for up to two weeks."]}],"\n",["$","li",null,{"children":"Enjoy!"}],"\n"]}]}]],"\n",["$","div",null,{"className":"info-box ","children":[["$","div",null,{"className":"info-box-title","children":"Tip!"}],[["$","p",null,{"children":["You can alter the ",["$","strong",null,{"children":"brine"}]," to suit your taste by using different kinds of vinegars and spices, or by leaving out the sugar."]}],["$","p",null,{"children":[["$","strong",null,{"children":"Red onion"}]," is usually the best kind for pickling, but a similar method can be applied to pickle ",["$","strong",null,{"children":"carrots"}]," or ",["$","strong",null,{"children":"cucumbers"}],"."]}],["$","p",null,{"children":["You can eat the onions by themselves, or add them as a ",["$","strong",null,{"children":"topping"}]," on a salad or dish, for some extra acidity and crunch."]}]]]}]]]}] 8:[["$","meta","0",{"name":"viewport","content":"width=device-width, initial-scale=1"}],["$","meta","1",{"charSet":"utf-8"}],["$","title","2",{"children":"Pickled Onions | Sidonie's Website"}],["$","meta","3",{"name":"description","content":"Tangy and crunchy pickled onions, the perfect topping or garnish."}],["$","meta","4",{"name":"author","content":"Sidonie Bouthors"}],["$","link","5",{"rel":"shortcut icon","href":"/_next/static/media/favicon.dce2379b.ico"}],["$","link","6",{"rel":"icon","href":"/_next/static/media/favicon.dce2379b.ico"}]] 1:null