Pickled Onions

I have been making this regularly for the past few months. It makes an easy vegetable side dish that goes with everything savory. Noodles, rice, tofu, avocado toast.

Chop up a bag of red onions.
pickled onions

Boil salt, sugar and water. Let it cool. Add apple cider vinegar to the brine. Pour it over the sliced onions. Refrigerate for a couple of days and it’s ready to eat. I keep two jars going all the time. The brine is re-useable, but I top off with more brine each time because I use the brine in salad dressings and for avocado toast.

If I had to guess amounts, maybe 2 tablespoons of sea salt, 1 tablespoon of sugar, and 3 cups of water. And a half cup of ACV. I could be totally off here. Just experiment.

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