Pickled Red Onions (used about 1 medium red onion, a sprinkle of yellow mustard seed and a heavy pinch of peppercorns, pickling liquid just had a couple tbs of sugar and a few cracks of sea salt--don't use the kosher coarse salt; was ready within a day)
Commenter said: I use grape tomatoes and dry at 170 for about hours. i dip them in white vinegar before putting them in jars with a clove of garlic, a bit of fresh herbs and covering with olive oil. I keep mine in the frig for many months
25 astuces absolument géniales pour conserver la nourriture... Fini les légumes qui pourrissent dans le frigo !