There’s a food blogger who makes “marinated onions” in a bowl and she leaves them out for days at a time on her counter.
I thought leaving out cut onions on refrigerated was a food safety issue?
Her marinade is about a cup of oil and a tablespoon or so of vinegar. She’s explicitly said time and time again that she just leave them out on her counter, and that’s how she suggests her readers do as well.
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