A semi-fermented recipe using red onions that tastes great as a salad topping or on a burger.
I asked my good friend, Joy to share this recipe when she had brought these to the office to put on her salad + she had offered me some to try on mine. Typically, a raw onion hater, these were delicious! I adapted the recipe to my taste, just a bit.
Pickled Red Onions
1 red onion, thinly sliced
1/2 cup apple cider vinegar (I use Bragg's)
1 Tablespoon raw local honey
1 1/2 teaspoon Himalayan pink salt
1 cup hot water
Put sliced onion in a pint sized mason jar. In a bowl, combine vinegar, salt, honey, + water, stir until honey dissolves. Pour vinegar mixture over sliced onions, making sure they are immersed in the pickling liquid. Leave jar to sit out on counter for at least 1 to 1 1/2 hours. Put lid on jar then store in fridge for up to 3 weeks.
Note: I mark the jar lid with the date made then a 'good until' date with a permanent marker that can later be removed with rubbing alcohol to change the date. The recipe she gave me called for raw sugar, but she uses monkfruit for sweetener where I used raw local honey. Also, slice the onions as thin as you can, just take your time + use a sharp knife.
These onions turn a pretty pink while sitting in the jar. I just love to see the different colors that come from fruits + veggies, it's so amazing to me.