Pickling is a fantastic way to add IMMEDIATE flavor to your plate. I remember the first time my now husband cooked me dinner -- he served sautéed mushrooms & toasted sourdough, along with pickled carrots & onions (I'm sure there was some type of chicken in there too, but didn't stick with me the same way these little toasts did). Personally, I stayed away from pickling for a long time, thinking it was a whole big process. But the truth is that there's actually little effort required to make these homemade pickled onions, with a BIG ROI. I love throwing them in anything from chicken tacos to a green salad. . . and don't forget to save the red onion vinegar to use in salad dressing or as a marinade!
Follow along with me HERE
INGREDIENTS
1 red onion (small to medium size)
1/4 cup of white wine vinegar
1/4 cup of apple cider vinegar
1/2 cup of filtered water
1 tsp of salt
1 tbl of honey or agave syrup (to make it vegan!)
DIRECTIONS
1. Combine the vinegar and water in a pan, add in the salt and honey
2. Bring the mixture to a simmer over low/medium heat on the stove, mixing as it starts to bubble
3. Remove the pan from heat once everything is fully incorporated
4. Slice the onion into thin strips and place strips in a mason jar
5. Pour your vinegar mixture over the onion, using a fork to press down the onion strips, making sure they're fully covered
6. Let the onion mixture sit at room temperature for about 30 minutes before placing in the refrigerator, covered
7. After 2 hours, your onions and the liquid will have turned a nice fuchsia-color and they will be more flexible. Store for up to 1 full week in the refrigerator
