#Purple onions update

You end up wit moist, flavorful chicken itвЂ™s perfect for feeding a crowd, tacos, burritos, salads, etc. It takes a little longer to put together than other slow cooker recipes due to all the juicing that has to occur, but it is well worth it. It turned out great! The best slow cooking chicken recipe IвЂ™ve ever tried. I cooked on low for 3.5 hours and followed the recipe except reduced the salt to one tablespoon. Prague pink salt) just to see if the flavors change - both good Have made it as is, and with subbing about 1/4 of the kosher salt with brining salt (I.e. And as long as you read through the ONE step, you know to add all the ingredients to one cup of water. So good! Set timer for one hour and they were perfect! Made exactly as instructed (including water) One question, do I store IN the liquid, or remove and store separate from the вЂњpicklingвЂќ liquid? I want them to last so we can enjoy them!! The recipe doesn't say water as ingredient but recipe says add water. We use as a topping that absolutely makes the dish for everything from street tacos to a mixed greens salad w/ strawberries & balsamic vinaigrette.ДЄwesome recipe, if water not listed as an ingredient is confusing to you, please let someone else do the cooking lol. The combo worked fine colorful and tasty. Had only a half red onion so I also sliced a half yellow onion.

#Purple onions update

I'm not sure why they don't update the recipe, it's been like this for years. I will let them sit at room temp for a few days, then cap them and put in fridge.Дefinitely missing the water part! 1/2 cup of apple cider barely covers a whole onion. I put them in mason jars with a couple of easy fermenter caps. It says I cup water in the directions.These are dood but I like to add a tablespoon or two of cumin and coriander seeds and a bay leaf.

It's a great recipe, but you need to remember to put in 1/2 cup water. There are always 1 or 2 jars of pickled onions in my fridge. Store in the brine and use the brine in salad dressings.Д®specially since I have stomach problems with the raw onions. I'm old school - add a stick of cinnamon and a star anise pod, boil the brine to ensure the salt dissolves and pour it over the onion.