About This Recipe:
My favorite part of any avocado toast, taco, or salad at restaurants is the pickled red onion. I’ve been meaning to pickle red onions for years, but finally got around to experimenting with it this week. I like my pickled red onions on the sweeter side, so I use a mix of white and apple cider vinegar, and 2 tbls of sugar. But of course you can adjust the ratios to your personal preference. This is a great way to spruce up simple dishes, and add an amazing pop of color.
-1 large red onion, thinly sliced
-1/2 cup white vinegar
-1/4 cup apple cider vinegar
-2 tbls sugar
-1/2 cup water
Instructions (45 minutes)
1. In a small sauce pot over medium low heat, add in the vinegars, sugar, and water. Bring to a simmer to fully dissolve the sugar.
2. Add the sliced onion to a large mason jar and pour in the liquid. Let the mixture cool and then place in the refrigerator for at least 30 minutes.