Quick Pickled Onions

This is a super simple process to elevate it by adding a zing and complexity to the dish. You can use it as quickly as 1 hour of resting or better after 24 hours. Pickled onions are great in tacos, on top of curries, or to provide a contrast to rich, savory dishes.


Ingredients

1 red onion, sliced thin

½ cup water

¼ cup distilled white vinegar

¼ cup apple cider vinegar

1 ½ tablespoons sugar or other sweetener

1 ½ teaspoons salt


Lets get cooking:

  1. Slice the onion into thin ribbons and place them in a container with a tight fitting lid.

  2. You can either get all the other ingredients and boil them in a pot/pan for a few minutes so it dissolves or just stir them all together until the sugar dissolves.

  3. Once the liquid concoction is cooled/mixed, pour it into the container and close the lid.

  4. Place it in the fridge and serve once you see the color start to change to a pinkish hue. It should last for about a week in the fridge, maybe more.


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