Hi from Suriname dear Hive friends! Last week the seller in a small store had so much green onions and he worried he canβt sell them all because the next day was lockdown. He tried to make us buy them all because if not have people buy them they will be spoiled soon.
I donβt want them because I canβt use them all in a few days. I said to him I would them just little bit because I donβt use them more in my food. He try said again and again then my husband said okay. I look at my husband like I wonder to him but I donβt say anything.
When we reach home I started saying to him βWhy you buy too much green onion? We can not eat them all and they are expensive!β He said "Yes I know but he talked about that too many times and I want to help him. Before he was good but now everybody has so much problems." This made me want to make pickled green onions.
π©βπ³ Picked Green Onion (Ital) Recipe πͺ
αα·ααΈααααΎαααααααΎαααααΉα
Ingredients
- 1 1/2 cups green onion (only white part)
- 1 tbsp salt
- 2 tbsp brown sugar or taste
- 1 tsp mustard seeds
- 2 small pieces of cinnamon
- 2 dried chilies
- 1 cup of water
This recipe is only for the hard part of the green onions, the leaves I used for dumpling fillings and other things.
Cut the green onions roots away, then wash many times until completely clean. Dry them under the sun a little bit to remove the water.
Put them in a glass.
People in my country never use mustard seeds and cinnamon in this recipe, but this is my idea.
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Heat pan, add sugar and 2 tbsp water, then stir it until brown. Now put mustard seeds, chilies, cinnamon, and stir them a little bit and add the water and the salt. After it has boiled, pour it in a glass on the green onions.
Close the jar and keep it three to four days, according to the weather or until it has a sour taste.
We ate this delicious pickle for 6 days. I loved it so much.
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