Jar of Pickled Red and White Onions

I made these a few days ago. Very simple recipe by David Chang, works with onions, carrots, cucumbers, daikon, etc. You can eat them the next day and they’ll keep for a month or longer in the fridge.

https://www.esquire.com/food-drink/food/recipes/a6279/momofuku-recipe-1009/

About Lloyd Kahn

Lloyd Kahn started building his own home in the early '60s and went on to publish books showing homeowners how they could build their own homes with their own hands. He got his start in publishing by working as the shelter editor of the Whole Earth Catalog with Stewart Brand in the late '60s. He has since authored six highly-graphic books on homemade building, all of which are interrelated. The books, "The Shelter Library Of Building Books," include Shelter, Shelter II (1978), Home Work (2004), Builders of the Pacific Coast (2008), Tiny Homes (2012), and Tiny Homes on the Move (2014). Lloyd operates from Northern California studio built of recycled lumber, set in the midst of a vegetable garden, and hooked into the world via five Mac computers. You can check out videos (one with over 450,000 views) on Lloyd by doing a search on YouTube:

2 Responses to Jar of Pickled Red and White Onions

  1. Anonymous says:

    They look wonderful, but spelling error. Try

    Momofuku's Vinegar Pickles

  2. Carolyn Hinkelman says:

    The onions look great. We use a lot of onions, grow them or I should say try to grow them. They never seem to get as big or as sweet as my grandpa’s did. My grandma always had a jar, not always sliced but small quartered ones, of red onions on the table. Thanks for sharing you picture and recipe.
    Carolyn

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